Grown in Central Kenya surrounding Mt. Kenya, this washed variety is cooperatively produced by small farmers. At the mill the coffee undergoes a double fermentation, the ‘Kenyan Process,’ where the beans are soaked twice in fermentation tanks for up to a day before being sun dried on raised beds. A fine example of a high-grade East African arabica.
Cup Profile: aggressively smoky nose, silky body, notes of currant - dark roast