Roasting: omni Altitude: 1600-1800 Acidity: Bright Body: Medium to Full Processing method:Washed Flavor notes: red currant, green apple, uzvar
This lot comes from the Kegwa station, located in the Kirinyaga region — one of Kenya’s most renowned coffee-growing areas. The station belongs to the Ngiriambu Cooperative, which unites over 4,500 farmers and has been operating since 1997. Farmers bring cherries from small plots situated at an altitude of around 1,600 meters.
Kegwa has been in operation since 1979 and is surrounded by fertile volcanic soils and the tropical Njukiini forest, which provides a stable, cool microclimate. This allows the coffee to ripen slowly, developing a richer flavor profile.
In the cup, it’s a classic Kenyan experience: bright red currant acidity, fresh green apple notes, and a surprisingly soft finish reminiscent of uzvar (a traditional dried fruit infusion).
