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Red grape acidity, blackcurrant and herbal tea
Kenyan coffees are some of the most distinctive coffees in the world. Supreme sparkling acidity; blackcurrant notes that you can smell from across the room; and (on occasions) fascinating savoury hints of ripe tomato and flint. We want to showcase as much of that extroverted nature as we possibly can, so - while we don't shy away from aggressive heat at the start - we're happy to keep our development times on the short side. This allows those volatile aromas to speak the loudest.
We're very excited to be part of a new initiative that is aiming to revolutionise the way Kenyan coffee is purchased. Our sourcing partners are working closely with the Ndaro-ini washing station, committing to buy all of their output each year, at a significant premium. In 2019 they paid farmers between 48% 121% above the going rate, and paid in advance which is critical in enabling farmers to fertilise timeously for the following season.
Altitude: 1800m ASL
Processing: Fully washed
Variety: SL28 & SL34
Region: Nyeri County, Central Region, Kenya
Producer: Numerous famers delivering to the Ndaro-ini Washing Station