Kenya, Africa

0.56 lb

Roast Choice: Vienna & French

Tasting Profile: Spicy, Citrusy, Bright, Blackberry

Country-Specific Grading: Sorted by size, with AA the largest (17/18 ss), AB (15/16 ss), PB (peaberry - 16 ss or 4.74 mm)

Common Varieties: SL-28, SL-34, French Mission Bourbon, Ruiru 11, Batian, K7

Growing Regions: Bungoma, Embu, Kiambu, Kirinyaga, Kisii, Machakos, Mt. Elgon, Murang’a, Nakuru, Nyeri, Taita Taveta, Thika, Tran-Nzoia

Altitude: 1400 M to 2000 M above sea level

Soil Type: Volcanic

Harvest Period: August–January (main, or late crop); April–July (fly, or early crop)

Processing Method: “Kenya Washed,” typically a washed process with an additional soak lasting from 12–72 hours