We're excited to offer another coffee of the season from Kenya, an origin that rarely disappoints. With rich volcanic soil, well-distributed rainfall, and moderate temperatures, Kenya's growing conditions are ideal for producing exceptional coffee. While terroir plays a vital role in quality, many agree that the exceptional flavors of the country's offerings come from Kenya's strict commitment to processing. This lot comes to us from the well-known Kamwangi Coffee Factory on the slopes of Mount Kenya. 

After producers harvest their coffee, they drop it off at Kamwangi for processing. The coffee cherries are carefully hand-picked and sorted, removing any overripe or underripe berries before beginning processing. The cherries are then sent through a disc depulper to remove most of the fruit, then fermented for 24 hours, followed by another wash. The whole process takes 72 hours. The drying time varies greatly, based on weather conditions, and can be as long as 15 days or as little as a week. 

We like our Kenyan offerings to have a cup profile of berry, purple fruit, and a sweet, lingering aftertaste. Dial into notes of blackberry and cocoa nib. We recommend brewing this coffee as a single cup, pour over at a 1:17 brew ratio, filtered water at 204-206F, a medium grind, and a 3-3.5 minute brew cycle.