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The intense sweetness and bright acidity of east African coffees makes them hard to put on the cupping table next to coffees from other locations, anything else tastes boring next to these babies! So we gathered four naturally processed Ethiopian coffees from various roasters, including Gimme's own Ethiopia Amaro Gayo. We also had two washed Kenyan coffees one of which was Gimme's new Kenya Gatomboya.

It was like drinking fruit juice the whole way around the table! It was a great chance to taste the more subtle differences between coffees from the same country, some were even from the same region!

Those are round plump Kenyan beans in the top row, much smaller more uneven Ethiopians in the bottom.

The Ethiopians were overwhelmingly sweet and fruity, each one tasting better than the last. Any one of them would have stood out by itself, putting them together gave us a chance to compare acidity and argue over whether the fruity taste was more raspberry jam or blackberry pie.

Both of the Kenyan coffees were super bright and subtly sweet. Reminiscent of sweet iced tea with lemon, or perfectly ripe red grapefruit.

These coffees were all very bright and delicious. We are excited to be offering two of them on our shelves. All in all it was a fun day spent in the lab drinking coffee!