Blackberry - Lime Fruit Bursts - Red Apple
A classic Kenyan, this coffee is rich and sweet with plenty of moreish acidity.
This coffee was processed using the classic Kenyan washed method, where the coffee cherries are hand-picked, pulped and then left to ferment for 12-24 hours. From here, the cherries are washed. Next, they undergo a second ferment submerged in water before being dried on raised beds for approximately 20 days.
Altitude: 1500-1750 MASL
Varietal: SL28, SL34, Batian
Relationship Length: 1st Year
Transparency Report: Available Here.