Roasting: light to medium Altitude: 1700-1720 Acidity: balanced Processing method: anaerobic natural Flavor notes: rose, blackcurrant, apricot
This coffee is harvested in Nyeri and fermented in airtight “sleeping bags,” where it rests without air to absorb the finest flavor combinations.
In the cup — blackcurrant, apricot, and fragrant rose create a complex yet natural harmony. The body is medium, the acidity clean, and the aftertaste long and refined.
This is Kenya you’ll want to savor without pause — like your favorite Miles Davis record.
Every cup is an improvisation, where aroma and flavor play differently each time — but always with soul
