Kenya AB FAQ
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Regions: Kiambu, Nyeri, Thika, Embu, Meru, Trans-Nzoia, Kenya
Altitude of farms : 1600-2000 masl
Varieties: SL 28, SL 34, Batian
Process: Fully washed
lovely creamy body of milk chocolate & brown sugar notes of apple and Juicy blackcurrant acidity long sweet finish
Coffee was first introduced to Kenya around 1900. Most of the
coffee regions are located around the Mount Kenya. Almost all
the production is fully washed, around 70% comes from smallholders around 30% from estates.
The cherries are sorted before being pulped. The parchment is
then fermented overnight, before being washed and graded
into P1, P2, P3, P lights and pods. After that, it is dried on the
drying tables for 8-14 days.