There are a bunch of options for your Kenyas this year. Coffees from this origin are quite unique and distinctive, and nothing else tastes "like a Kenya". We have seen a broader range of flavours in lesser-known growing areas and also due to innovative implementations in the pre and post-harvest.

Each lot consists of coffees from hundreds of smallholders in the local surroundings of the washing station (factory). They sort the cherries before it goes into production. The coffees are traditionally processed with dry fermentation before being washed and graded in channels and dried on raised beds. The farmers are mainly growing SL28 and SL34, but as with almost all Kenyan Cooperative coffees, it can be a mix of everything. Other normal cultivars are K7, Ruiru 11 and now also Batian.

This is a delicate lot with white florals and beautiful strawberry sweetness, with fruit acidity that adds complexity to the cup profile. It's almost like drinking fruit tea!