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. Sorted after drying, AA refers to the largest beans in the grading classification.
Cup Profile: mild citrus, firm acidity, medium body, light roast