Kenyan coffee is unlike any other-- unique in the best way. The acidity, reminiscent of green apples, is balanced out by an overwhelming sugary sweetness.
- Weston Schnetz
At the base of Mount Kenya, fertile volcanic soil and freshwater streams fill the landscape. While fertile terroir is ideal, most would agree cup quality comes from Kenya's notable commitment to processing cherry. the entire regimen is sometimes referred to as the 72 hour process, a triple ferment process where the third stage utilizes fish water to remove any lingering fruit.
- Tasting Notes: Green Apple, Cane Sugar, Kiwi
- Region: Muranga, Kenya
- Producer: Kagumoini Washing Station
- Cultivar: SL-28, Batian, Ruiru
- Process: Washed (disc de-pulper)
- Elevation: 1750M