African Kahawa | Blend

Our African Kahawa Blend is best described as a bright, richly complex medium-dark roast with toffee, caramel, chocolate, raisins, green apple, red fruit, cherry, black currant, and a soft floral finish.

The cup opens with toffee and caramel, creating a warm sweetness that settles into smooth chocolate. These deeper flavors provide a rich foundation without covering the brighter characteristics of the African coffees.

As the coffee develops, raisins and green apple introduce contrasting fruit flavors. Red fruit, cherry, and black currant follow, bringing additional brightness and complexity before the cup settles into its soft floral finish.

This is a coffee with a wide and evolving flavor profile. Toffee, caramel, and chocolate move into dried fruit, green apple, cherry, and black currant, with the medium-dark roast holding the sweeter and brighter characteristics together.

Customer tasting reports are not available yet. The established profile is based on the coffee’s approved roasting and sourcing information.

Coffee Details:

Roast Level: Medium-Dark
Coffee Type: African Coffee Blend
Bean Species: Not Specified
Origin: Variable African Blend from Burundi, the Democratic Republic of the Congo, Uganda, Ethiopia, Kenya, Rwanda, Zambia, and Tanzania
Grower: Not Specified
Coffee Varieties: Not Specified
Processing Method: Hand Picked, Washed, Sun Dried, and Hand Sorted
Certification: Not Specified
Growing Altitude: Not Specified
Soil Type: Not Specified
Official Tasting Profile: Toffee, Caramel, Chocolate, Raisins, Green Apple, Red Fruit, Cherry, Black Currant, and a Soft Floral Finish
Customer Reported Tastes: No Customer Taste Reports Available Yet
Acidity: Bright
Body: Not Specified
Ingredients: Coffee

Why It Stands Out:

This is not a flavored coffee. The toffee, caramel, chocolate, fruit, and floral characteristics come from the coffee itself rather than added flavoring.

African Kahawa Blend can include coffees from Burundi, the Democratic Republic of the Congo, Uganda, Ethiopia, Kenya, Rwanda, Zambia, and Tanzania. The exact blend can change as harvests and individual coffees become available while maintaining its intended bright and complex character.

The coffee cherries are often processed by hand at the homes of the farmers after being hand picked. The beans are washed, left in the sun to dry, and then hand sorted before packaging.

The medium-dark roast provides enough development to support the toffee, caramel, and chocolate while preserving the raisins, green apple, red fruit, cherry, black currant, and floral finish.

Your coffee is roasted after you order, then packed and shipped within days. It does not sit in a warehouse waiting for someone to buy it. This helps preserve the sweet, fruity, chocolate, and floral characteristics that distinguish this blend.

Best Brewing Methods:

1. Pour Over, including V60 or Chemex, provides the clearest separation of the blend’s many flavors. It preserves the green apple, red fruit, cherry, black currant, and floral finish while keeping the toffee, caramel, and chocolate underneath.

2. Espresso creates a concentrated interpretation with stronger chocolate, caramel, and toffee. The raisins, cherry, black currant, and green apple provide brighter flashes of fruit behind the deeper flavors.

3. Auto Drip produces a balanced and convenient everyday cup. It keeps the chocolate, caramel, dried fruit, green apple, and floral characteristics working together without deliberately emphasizing one part of the profile.

4. Moka Pot creates a strong, concentrated cup that emphasizes chocolate, toffee, caramel, raisins, cherry, and black currant while softening some of the green apple and floral character.

5. French Press can produce a heavier interpretation that emphasizes chocolate, caramel, raisins, and darker fruit. Choose Whole Bean and grind it coarsely at home for this brewing method.

Because African Kahawa Blend contains numerous sweet, fruity, chocolate, and floral characteristics, Pour Over is our winning brewing method. Its controlled, paper filtered extraction provides the clarity needed to keep the green apple, cherry, black currant, and floral finish distinct while preserving the deeper toffee, caramel, and chocolate foundation.

Recommended Pour Over Recipe:

Use approximately 4 level tablespoons of coffee for 12 fluid ounces of brewed coffee.

Heat fresh, filtered water to approximately 195–200°F.

Use Standard ground coffee with a V60 or Chemex brewer. Rinse the paper filter before adding the coffee.

Saturate the grounds with approximately 1½ fluid ounces of water and allow the coffee to bloom for 30–45 seconds.

Continue pouring slowly and evenly until you reach approximately 12 fluid ounces of water. Aim for a total brewing time of approximately 3–4 minutes.

Allow the coffee to cool slightly before tasting. The green apple, cherry, black currant, and floral characteristics may become clearer as the temperature drops.

If the coffee tastes sour or underdeveloped, grind slightly finer or extend the brewing time. If it tastes bitter, dry, or excessively heavy, grind slightly coarser or shorten the brewing time.

Choose Your Grind:

Level 1. Espresso: Very fine. Concentrates the toffee, caramel, chocolate, and darker fruit characteristics. Built for espresso machines.

Level 2. Standard: Medium grind. Provides a balanced extraction for automatic drip coffee makers, pour over brewers, and Keurig compatible reusable pods.

Level 4. Whole Bean: Full beans. Best for maximum freshness and complete control over the grind used for any brewing method, including French press.

Bag Sizes Available:
12 OZ. (340g)
1 LB. (16 OZ.) 454g
2 LBS. (32 OZ.) 907g
5 LBS. (80 OZ.) 2,268g