About this Coffee
This coffee is grown at around 1900 masl in Kiambu where the climate is cool and makes the coffee ripen slower and develop more flavour, sweetness and acidity.
Most of the members who sell their coffee cherries to this wet mill grow mainly the SL28 cultivar (with some growing SL34) because of good yields and exceptional quality in high altitudes. The majority of the farmers in this area have therefore been reluctant to plant the newer rust tolerant hybrids Batian and Ruiru 11 which are becoming more common in lower altitudes in Kenya.
For me this coffee has been a standout for several years when I have been tasting coffees in Kenya because of its intensity of flavour. It has a crisp acidity and an intense fruity and floral character that makes it both intense and elegant at the same time.
One of the reasons why I selected this lot as one of our Christmas edition coffees is not only because of it’s high quality but also because I love drinking coffees with more intensity and bright acidity after eating a lot of heavy foods, like one often does during the festive season.