We're excited to offer our first coffee of the season from Kenya, an origin that rarely disappoints. With rich volcanic soil, well-distributed rainfall, and moderate temperatures, growing conditions in Kenya are ideal for great coffee. While terroir plays a vital role in quality, many agree 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 Kayu Coffee Factory.

The factory lies around 1650 meters above sea level on rich volcanic red soil. The contributing farms are mostly very small, around 1-2 hectares. After harvest, all coffee is delivered to the factory to undergo processing. Coffee is pulped using water pumped from the nearby Kagondo River. The factory management has built four wastewater management sites, allowing this water to be safely reintroduced into the environment. After pulping, the coffee is washed, soaked, and then spread on drying tables where it will rest until reaching optimal moisture levels.  

We love this Kenya for its complex flavor, floral aromatics, and sparkly mouthfeel. We encourage paper-filtered, by-the-cup pour over methods to get the most articulate brews of this full and complex coffee. Dial into peach tea and rhubarb by starting with a 1:17 brew ratio, filtered water at 204-206F, a medium grind, and a 3-3.5 minute brew cycle.