Grown in the deep, red volcanic soils of Mount Kenya, this coffee thrives in land rich in organic matter that further enhances its aromatic profile. The cherries are carefully hand-sorted before pulping and undergo fermentation for about 16 hours. After washing and grading, the parchment coffee is laid out to sun-dry on raised beds for 14–21 days, following traditional methods. A process that naturally brings out the balance between sweetness and bright acidity.
Notes: blood orange, sour cherry, sweet marmalade, sticky toffee pudding & black tea.
Region: Kirinyaga County, Mount Kenya – Kenya
Producer: Kabare Farmers' Cooperative Society
Variety: SL38 & SL28
Process: Washed
Altitude: 2000m
Suggested for: Filter
Grown in the deep, red volcanic soils of Mount Kenya, this coffee thrives in land rich in organic matter that further enhances its aromatic profile. The cherries are carefully hand-sorted before pulping and undergo fermentation for about 16 hours. After washing and grading, the parchment coffee is laid out to sun-dry on raised beds for 14–21 days, following traditional methods. A process that naturally brings out the balance between sweetness and bright acidity.
Notes: blood orange, sour cherry, sweet marmalade, sticky toffee pudding & black tea.
Region: Kirinyaga County, Mount Kenya – Kenya
Producer: Kabare Farmers' Cooperative Society
Variety: SL38 & SL28
Process: Washed
Altitude: 2000m
Suggested for: Filter