Intense body/balance, smooth acidity, blackcurrant, spice, and dark chocolate.
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Tasting notes: Intense body/balance, smooth acidity, blackcurrant, spice, and dark chocolate.
Kenya is well known for its highly organised network of coffee cooperatives. This system produces remarkable consistency in growing methods, milling, and auctioning across a web of about 150,000 growers, the majority of which are small-scale farmers. The topography of high-altitude plateaus in major Kenyan coffee regions combined with acidic soil provides excellent growing conditions for Arabica.
We buy our Arabica beans from the cooperative farms in the Murang’s district which benefits from the high altitude.
The harvest period is October to December and the milling process is fully washed, then sun dried on African beds.
As always we only buy from trusted farms, where the beans are ethically sourced, meaning that the farmers and their families are treated well.
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