This lot has been washed and sun-dried on so-called African drying beds. Like a multifaceted gem, it showcases the diverse range of flavours this origin has to offer.
Small Kenya intro
Kenya, characterized by its volcanic red soil and elevated altitudes, is renowned for a coffee flavor profile that consistently distinguishes itself during cupping assessments. The inception of coffee cultivation in Kenya can be traced back to the late 1800s when it was introduced by French missionaries. The variety they introduced was Bourbon, originally sourced from an island known as Bourbon Island (now referred to as La Réunion island), and subsequently propagated throughout the nation.