KENYA SPECIALTY COFFEE BEANS

This coffee comes from small farms on the high plateaus south of Mount Kenya, in Nyeri, Kirinyaga, and Kiambu counties. Most farmers are smallholders with around 300 trees, delivering cherries to cooperatives for processing. Using Kenya’s renowned double-washing method, these coffees showcase the country’s hallmark: bright acidity and exceptional cup quality that has earned global prestige.

Origin: Massai
Altitude: 1700 - 2200 m.a.s.l
Variety: Arabica
Process: washed
Taste notes: honey, milk chocolate, dried fruit, lemon