This Kenyan Coffee is very fruity with a chocolate like finish. Here’s a little more info on it!
The Roast – This bean is a light/medium roast. We believe that this roast profile extracts the best flavours out of the bean for brewing!
Region – The coffee comes from the Mt. Kenya region of Kenya. Mt. Kenya is an extinct volcano which still contributes to the soil to produce the fruity acidity you get from this bean.
Process – The coffee is processed via the natural (dry) processing method. Here, the flesh of the cherry is left to ferment on the bean, then left to dry once the cherry is fully fermented.
Altitude – The coffee is grown at 2000m above sea level. Crazy high!
Picking Process – The farmers use the selective harvesting method to pick the beans. This is where they choose only the ripest cherries to be sent for processing. It takes time and man power to do, but good things come to those who wait!
Variety – The beans are a mix of SL-28, SL-34, & K7 varieties.
Pop over to our Brew Guides to see how we brew this great coffee!
We also support the 20/20 Project, take a look at what they get up to!