We're excited to offer another beautiful coffee 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. This lot comes to us from the Kiamagumo washing station on the slopes of Mount Kenya. Farms in this region are surrounded by forests of native trees where elephants and buffalos live. 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.

After harvest, producers bring their ripe cherries to Kiamagumo for further processing. There, the coffee beans are first washed and de-pulped. The coffee is then dried on raised beds, allowing for adequate circulation between the beans. When they are dried to 11-13% moisture, they are then brought to the Central Kenya Coffee Mill for grading and sorting. 

We like our Kenyan offerings to have a cup profile of berry, purple fruit, and a sweet, lingering aftertaste. Dial into notes of grape, white tea, and agave. 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.