Description
Kenya AB FAQÂ
COFFEE PROFILE
Quality: FAQ
Regions: Kiambu, Nyeri, Thika, Embu, Meru, Trans-Nzoia, Kenya
Altitude of farms : 1600-2000 masl
Varieties: SL 28, SL 34, Batian
Process: Fully washed
Cup Profile   Â
lovely creamy body of milk chocolate & brown sugar notes of apple and juicy blackcurrant long sweet finish – great as a single or as part of a blend for a delicious espresso – give it some extra colour and experience a delicious espresso
Background Information:Â
Coffee was first introduced to Kenya around 1900. Most of the coffee regions are located around Mount Kenya. Almost all the production is fully washed, around 70% comes from smallholders around 30% from estates.
Processing Techniques:Â
The cherries are sorted before being pulped. The parchment is then fermented overnight, before being washed and graded after that, it is dried on elevated drying tables for 8-14 days.
