Blog · Coffee
Image created with AI to accompany the text and give visual context. The real images of each coffee and its origin are on their spec sheets. See spec sheets →
Three countries, six exceptional lots and a world of flavours to discover.
There are places where coffee is far more than a crop. It is culture, territory, tradition and a way of understanding the world.
Africa is one of those places. Regarded as the birthplace of Arabica coffee, its diversity of landscapes, varieties and processing methods has given rise to some of the most fascinating profiles in specialty coffee.
At THE AYNI PROJECT we keep exploring these territories to bring roasters, cafés and industry professionals singular, carefully selected coffees with stories worth sharing.
Today we present a new selection of six African specialty coffees from Ethiopia, Kenya and Rwanda. Six lots with distinct identities that we will soon bring to Bolivia as well, to share them with new professionals in the sector.
See the spec sheets and the page of each coffee →
To talk about coffee is, inevitably, to talk about Ethiopia. Its extraordinary genetic diversity and coffee traditions have made the country one of the great references in specialty coffee.
From Sidama come two proposals with very different personalities.
Adhara API87.75 points
A natural-process coffee, expressive and fruity. Its descriptors include pineapple, mango, raspberry, starfruit and jasmine: a vibrant combination in which tropical fruit meets delicate floral nuances.
Adhara FMZ87.25 points
A more delicate, floral interpretation of Sidama. Its washed process reveals a profile with notes of chamomile, lime, nectarine and green tea. A cup that stands out for its cleanliness and balance.
Kenya holds a special place in the world of specialty coffee. Its high-altitude coffees are prized for their aromatic complexity and expressive profiles, where fruit and acidity can reach an extraordinary personality.
From Nyeri we present two lots that show different facets of this origin.
Ashemali ACIT87.50 points
An SL28 Arabica with a washed process. Its profile combines citrus, white flower, raspberry, hibiscus, loquat and panela. A cup that plays between freshness, sweetness and floral nuances.
Chort LME87.50 points
A natural-process coffee that explores a different sensory territory. Peach, lemon, butter and yoghurt appear in a singular profile with a lactic, fruity character. A proposal for those who want to step outside more conventional profiles.
In Rwanda’s highlands, coffee is part of a story of smallholder farmers, processing stations and projects working to bring the quality of local coffee to new markets.
From the Kizi Rift region come two coffees linked to the work of Emmanuel Rusatira and his project Baho Coffee.
Segin AMG88 points
A Red Bourbon coffee with a natural process. Its fruity profile revolves around mango and is complemented by berries, tropical fruit, chocolate and floral notes. A lot that also stands out for its prolonged anaerobic fermentation.
Cih VPI88 points
Another expression of the work of Baho Coffee, this time from the Muganza station. A winey, complex profile in which pineapple, dark chocolate, malt, molasses and cranberry raisins build a different and memorable experience.
These six lots share something important: each one has an identity of its own.
This is not simply about adding new origins to a catalogue. It is about discovering profiles, experimenting with new roasting possibilities and offering consumers experiences that let them explore the richness of African coffee.
At THE AYNI PROJECT we believe that selecting coffee also means creating connections: between producers and roasters, between territories and markets, and between people who share the curiosity to discover something extraordinary.
Very soon we will bring samples of this selection to Bolivia.
We want roasters, cafés, distributors and industry professionals to get to know these coffees first-hand, take part in cuppings and discover what each lot can offer.
The lots are exclusive and the quantities available are limited.
If you are interested in adding any of these coffees to your next selection, organising a professional cupping or receiving samples to assess their potential, get in touch with our team.
You will be able to request samples, check availability and reserve the lots that best fit your project.
THE AYNI PROJECT
Some things are meant to be shared.
To request samples, organise a cupping or check availability, contact our team. You can also browse all the spec sheets.
Request samples for cupping, check availability or reserve an exclusive lot. Quantities are limited and samples will soon arrive in Bolivia.
Keep reading
A coffee can impress in a cupping and still not be the right one for a buyer. Origin, processing, traceability, sensory quality and commercial conditions: what is worth looking at.
Read article →A visit to a coffee plant in Caranavi, in the Yungas of La Paz: a first commercial and technical approach to get to know the origin, its capabilities and the opportunities that…
Read article →Two coffees from the same region can surprise us in very different ways. Washed, natural and honey: what changes in processing and how to read it on a coffee sheet.
Read article →
