This coffee is grown on a 392-acre estate just 150km north of Kenya’s capital, Nairobi. Here, coffee trees are grown amongst the Aberdare mountain range in fertile, well-drained, red volcanic soils.
The cherries are pulped before an overnight fermentation process to enhance flavour by breaking down sugars. They are then cleaned, soaked, and carefully spread out on elevated drying tables.
Roasted to a medium profile, this coffee delivers a juicy, jammy mouthfeel that strikes a balance of tartness and syrupy sweetness, with notes of strawberry and apricot delight.
Region: Gachatha, Nyeri
Processing: Wet Mill
Altitude: 1800-2100 masl
Roast Profile: Medium
Tasting Notes: Strawberry Jam, Apricot, Maple Syrup