African Espresso
African Espresso
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Roast: Medium-dark · Body: Full, bright · Origins: Kenya, Tanzania, Ethiopia
Bright, loud, and not remotely shy.
East African coffee has an acidity that people either chase or avoid. We roast this one medium-dark to keep the fruit without letting it go sour — blackcurrant and dried berry from the Kenyan, florals from the Ethiopian, and enough body from the Tanzanian to carry an espresso shot.
For drinkers who think most dark roasts taste flat. This is the antidote.
Roasted to order and shipped the day it's roasted. Roasting queue plus USPS Standard is typically 5–10 business days total. Free US shipping.
Grind guide: Coarse for French press or cold brew · Standard for drip and pour-over · Espresso for machines and moka pots · Whole Bean if you grind your own.
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