Mombasa

Region: Central Kenya

Altitude: 1,600-2,000 masl

Variety: Baitan, Ruiru

Harvest Period: October – December

Milling Process: Washed, dried on raised tables

This coffee is grown on the slopes of Mount Kenya and the Aberdares mountain range in loamy clay soil. Cooperatives encourage their producer members to pick only the ripest cherries, which are sorted before being pulped. Instead of being discarded, pulp waste is used to produce fertilizer. Parchment is fermented overnight before being washed and graded into P1, P2, P3 and P lights and pods. Subsequently, the parchment is dried on raised tables for 8 to 14 days.

Cupping notes: Orange, berries, stone fruit, vanilla, maple; bright, winey acidity, juicy body.