Description
Kenya
Mount Kenya
/everyday espresso
| Country | Kenya |
| Region | Central Kenya |
| Farm | Farmers' Cooperative |
| Height | 1700 – 2200 meters above sea level |
|
Variety
|
SL28, SL34, Ruiru 11, and Batian |
|
Process
|
Washed |
Cupping NOTES
Panela, cookies, toffee
Sweet acidity and a silky body
This coffee comes from the Central and Western regions of Kenya, where small-scale coffee farmers deliver their cherries to local cooperatives for processing.
Kenya has two harvests a year: the main harvest (September–December) and the early harvest (May–July). Rainfall occurs during two seasons: the long rains (early March to May) and the short rains (October–November), which promote consistent ripening of the coffee cherries.
Harvesting is done by hand and on a selective basis: only perfectly ripe cherries are picked, and they are delivered to the farmers’ wet processing facilities the same day. There, the cherries are sorted to ensure that only the highest-quality ones enter the processing line.
The process includes carefully supervised pulping, fermentation, and Washed. The parchment is then moved to drying tables for slow sun-drying on traditional African drying beds, where it is turned regularly and shielded from the midday sun. Once dried and conditioned, the cooperative transports the coffee to the dry mill for final grading.
