We love Kenyan coffees. They are always so unique and have incredible depth of flavor. This peaberry is no different, offering a very clean and crisp cup that just gets better with age.
- 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 fresh water to remove any lingering fruit. Farmers are encouraged to become members of a cooperative, which markets and sells coffee on the whole communities behalf. Most farmers in Kenya are smallholders and typically produce enough cherry for just a few bags. Washing stations are often called ‘factories’ and play an enormous role in the quality of the final product.
- Tasting Notes: Cranberry, Orange, Golden Raisin
- Region: Kirinyaga, Kenya
- Producer: Kamwangi Washing Station
- Cultivar: SL-28, Batian, Ruiru
- Process: Washed (disc de-pulper)
- Elevation: 1800M