Description

About Coffee: REGION: Aberdare Range, Kisii, Nyanza, Bungamo, Nakuru, Kericho ALTITUDE:  1500-2100 mASL GRADE: AA VARIETAL: Ruiru II PROCESS: Fully washed, sun dried

Tasting Note:
Lush aromas of dark berries, toasted nuts, and caramelized sugar. Flavors of blackberry jam, candied orange, and smooth caramel unfold into a lingering cocoa finish. Bright, citrus-toned acidity and a silky, balanced body.

Story:
Kenya began cultivating coffee centuries after Ethiopia, but its beans have become some of the most celebrated in the world. Grown in the rich volcanic soils near Mt. Kenya, Kenyan coffees are known for their complexity, bright acidity, and bold fruit flavors.

The largest and most prized beans, graded Kenya AA, are valued for their high essential oil content, which enhances both aroma and taste.