African Coffee Blend

Four African coffee beans are represented in this powerful African Coffee Blend, each capable of standing alone as an incredible coffee. This robust East African coffee is medium-bodied, with bright fruit berry and citrus flavors and incredible depth in complexity.

Weaver's African Coffee Blend brews a taste of intrigue from the place on earth where human history began.

Here is a little information on the beans we mix into our African Coffee Blend:

Ethiopian Coffee Farming

Most Ethiopian coffees are grown without the use of agricultural chemicals in the most benign of conditions: under the shade and intercropped with other crops. Harrars and Yirgacheffes, in particular, are what Ethiopians call "garden coffees," grown on small plots by villagers using completely traditional methods

Three Categories of Coffee Arabica Beans

Longberry: consists of the largest beans and are often considered of the highest quality in both value and flavor.

Shortberry: smaller than the Longberry beans but are considered a high-grade bean in Eastern Ethiopia where it originates.

Mocha: a highly prized commodity. Mocha Harars are known for their peaberry beans that often have complex chocolate, spice and citrus notes.

Ethiopian Coffee Processing Methods

Variations in the wine and fruit tones of Ethiopian coffees are determined by the processing method.

Ethiopia Casual Dry-Processed Coffees

Coffee trees can be found growing uncultivated and often these beans are picked for local consumption. Beans are put out to dry in the fruit and are often roasted and consumed on the spot or sold to the local market.

Ethiopia Wet-Processed Coffees

This is a more sophisticated large-scale method of processing the coffee bean. The best and ripest coffee fruit is sold to wet processing mills, called washing stations. The fruit is immediately removed from the beans in a series of complex operations before the beans are dried. The immediate removal of fruit involved in wet-processing apparently softens the fruity, wine-like profile of dried-in-the-fruit coffees like Harrars and turns it gentle, round, delicately complex, and fragrant with floral innuendo.

Washed coffees of Ethiopia include Ghimbi and Yirgacheffe. Ghimbi coffee beans are grown in the western parts of the country and are more balanced, heavier, and have a longer-lasting body than the Harrars. Ethiopia Yirgacheffe, high-toned and alive with shimmering citrus and flower tones, maybe the world’s most distinctive coffee. Other Ethiopia wet-processed coffees — Washed Limu, Washed Sidamo, Washed Jima, and others — are typically soft, round, floral and citrusy, but less explosively fragrant than Yirgacheffe. They can be very fine and distinctive coffees, however.

Ethiopia Dry-Processed Harrar

This dry-processed coffee does not fall into the second class category with the rest. These celebrated beans from the Harrar region are put out into the sun fruit and all. Often, the fruit is allowed to dry directly on the tree which produces a wild, fruity, complexly sweet, with a slightly fermented aftertaste. This distinctive flavor is called the Mocha taste. In the best Harrar coffees, one can observe an intense aroma of blueberries or blackberries.  Ethiopian Harrar coffee is often used in espresso blends to capture the fine aromatics in the crema.

Kenya Coffee Farming

Kenya AA Coffee is as wild and bright as its East African homeland. Roughly seventy percent of Kenya Coffee is produced by small scale farm holders. The major coffee-growing regions in Kenya are the high plateaus and to a smaller scale in Machakos and Taita hills in Eastern and Coast provinces respectively.  The acidic soil in highlands of central Kenya, the correct sunlight and rainfall provide excellent conditions for growing coffee plants. Coffee from Kenya is well known for its intense flavor, full-body, and pleasant aroma with notes of cocoa.

This medium-bodied coffee is bold with subtle nuances that light up the palate from front to back and makes an amazing addition to Weaver’s African Blend Coffee.  Kenya AA is a high-grade coffee and is one of the most sought-after coffees in the world.  We love to savor its brilliant acidity with a natural progression of flavors from grapefruit, to orange, to blackberry, to a sublime wine grape, currant flavor.

Tanzania Coffee Farming

Tanzania is the third-largest coffee producer in Africa and produces about one percent of the world’s Arabica coffee. Tanzania produces some of the most unique coffees in the world – very highly regarded, but unlike other premium coffees that you would never take into a dark roast, Tanzania's beans work extremely well into darker roasts.

Our Tanzania hails from smallholding farms in the Tarime district located in the northern tip of Tanzania which is a stone’s throw away from the border of Kenya. The region has a reputation for coffee that is more complex and a higher grade than most of the country’s harvest. This delicious organic coffee is handpicked, naturally sun-dried and softened by the aging process.