This Kenyan lot represents a classical Kenyan cup with good acidity and juiciness, which resembles the taste of gooseberry. The acidity is evened out by pleasant sweetness and body, giving you a round, balanced and sweet cup. This sweetness reminds of wild berry jam and freshly baked blueberry muffins - sweet, biscuity, and rich.
It is your perfect morning cup of Kenyan coffee.
Usually, in Kenya, coffee is being sold via auctions that take place weekly during the harvesting season. The price is defined by the cup quality and the grading, which is mostly depending on the bean size.
Coffee beans with a screen size above 15/16 are named "AB’’ and are the second biggest of their kind. The add on "Top’’ or "Plus’’ refers to the cup profile which is especially fine and complex.
The combination of the red volcanic soil, high altitudes, and an ideal climate have a decisive impact on the development of the aroma that characterizes this coffee. Due to the geographical location on the equator, there is only little distinction between the different seasons in Kenya.
The well-known region Nyeri in the heart of the central highlands is located between the western outskirts of Mount Kenya and the eastern end of the Great Rift Valley and is famous for producing the best coffees in the country.
All coffees are wet-processed and dried under the African sun on so-called African Beds.