density and high quality Kenya coffee beans
were purchased from the Kamugiri, Cooperative.
The beans were hulled and graded by Sasani Coffee
Mill. Grown and milled on the slopes of Mount
One of the unique coffee processes typical of Kenya is allowing the coffee to soak in fresh water for approximately twenty-four hours after the fermentation process is complete. This is believed to reduce coffee bitterness. So why don't other countries use the process? We don't really know! Why are only Indonesian coffees a combination of wet/dry processing? Something we ponder every day, seriously
This is a light to medium roast. This elegant coffee is powerfully representative of sparkling fruitiness that Kenyans are known for.....black currants and mandarin orange are the best way to describe this exotic coffee. When roasting, it requires constant attention to coax out the best flavors the beans have to offer.
Internet orders are roasted on Tuesdays and Saturdays