VARIETY
SL 34, SL 28
These varieties are most common in Kenya. Even though they are highly susceptible to coffee berry diseases, they serve an exceptional quality cup of coffee.
PROCESS
Washed
During the wet processing coffee bean is separated from the berry using water. As a result, coffee has a very clean taste, it reveals notes of fruits and berries. It is easier to determine predominant tasting notes when processing this way.
SCA EVALUATION
87.5/100
According to the scale created by the Specialty Coffee Association (SCA), certified coffee graders evaluate the quality of coffee: origin, appearance (defects) of green beans, aromatic and taste qualities of already brewed coffee. Coffee receives the “Specialty” status only when it gets more than 80 points out of 100.
REGION
Kirinyaga
Coffee from the Kirinyaga region of Kenya flourishes in rich, volcanic soil. It is processed in fresh water from the Kamweti River right after selective picking. Sweet and complex flavours, lively acidity, and rich velvet body creates a palette of flavours that some call a classic Kenyan flavour.
ALTITUDE
1800-1900 m
The higher the coffee trees grow, the more complex, deeper and more interesting flavour you get.
ROAST PROFILE
Medium
Coffee beans are roasted till such a level so that all the best tasting notes of coffee would be revealed, but none of them, as well as the coffee bean itself, would be overburnt.
