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Rounded acidity, full, lingering current & glühwein
There has been a broader range of experimental lots being produced in more recent years within Kenya, showcasing impressive consistency and surprising flavours. After harvest, the cherries of this lot were fermented in buckets and bags for up to 80 hours, then going on to be pulped and processed like a washed coffee. The extended fermentation softens the acidity, making for a more integrated and balanced cup - especially in comparison to more tart washed Kenyans.
With a little extra impetus during the ramp to propel the development, this coffee exudes complexity! A full, bold body is accompanied by process-driven notes of sweet liquorice, hops and glühwein.
Kenya is one of the world’s finest premium coffee producing regions yet it has been an arduous journey to achieve this unparalleled status. The intricacy and magnitude of the Kenyan coffee market creates challenging conditions for producers - low seed prices and late payment are just some of the many factors that farmers contend with. For roasteries and coffee companies, it can be far from straightforward to source directly and ethically.
The warm climate, high elevated plateaus, and loamy, red volcanic soil of the land do a lot of the heavy lifting to bring about this unrivalled flavour profile of blackcurrant and heavy aromatics. Established in 1940, Peerless Estate reaps the benefits of the exemplary growing conditions, based in the heart of Nyeri County. Historically, mainly washed coffees have been produced throughout Kenya. Innovations to both pre and post harvest practices at Peerless Estate have allowed producers to traverse new territories concerning their alternatively processed coffee lots.