When someone tells you that coffee in Kenya grows twice a year - don’t believe them. Better trust us, because in the Nyeri region, between Mount Kenya and the Great Rift Valley, they really do harvest two crops: the main one from October to December and a smaller one from June to August.
This coffee has the highest grade AA Plus - that’s how they label the largest beans with an especially refined flavor profile. At an altitude of 1600-2000 meters above sea level, small-scale farmers grow varieties SL 28, SL 34, and Ruiru 11.
After harvesting, the cherries undergo wet processing, and then they’re sun-dried until the moisture content reaches 12%. The red volcanic soil, altitude, and ideal climate do their magic - in the cup, you can taste tomato notes with a pleasant citrusy acidity, a complex floral aftertaste, and hints of black currant.
