Grown in the deep red volcanic soils of Mount Kenya, this coffee thrives in land rich in organic matter that 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 sun-dried on raised beds for 14–21 days, following tradition. A process that naturally highlights 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
Packaging: 8 drip bags
Grown in the deep red volcanic soils of Mount Kenya, this coffee thrives in land rich in organic matter that 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 sun-dried on raised beds for 14–21 days, following tradition. A process that naturally highlights 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
Packaging: 8 drip bags