Kenyan coffee is typically grown at high altitudes, such as in the stunning Kiambu region where it grows between 1600-1750 m.a.s.l. The slow growth process at this altitude provides more development time and nutrients to the coffee bean, resulting in exceptional quality.
Around six million Kenyans work within the coffee industry, and the majority of farms consist of between 50-500 trees. While small in size, these farms are known for producing high-quality coffee.
The Kiambu coffee is fully washed and dried on raised beds, ensuring a clean and uniform coffee profile.
This coffees tasting notes remind us of: Black Currant, Strawberry and Red Cherry