Aroma: Mulling spice
Flavor: Currant, grapefruit and molasses
Aftertaste: Lemon and honey
Farm: Kibugu Farmers Cooperative Society
Number of Farmers: 1,050 family farmers
Altitude: 1550 m
Varietals: SL-28, SL-34, Batian, Ruiru 11
Harvest: October-December & March-July
Production Method: Washed
"Elegant, complexly sweet, umami-toned. Narcissus, ripe tomato, date, almond butter, cocoa powder in aroma and cup. Sweet-savory in structure with bright, juicy acidity; full, syrupy mouthfeel. The long, resounding finish carries through on the complex promise of the cup. The bottom line: A classic Kenya with an umami intrigue that balances the rich sweetness of the cup: multi-layered, paradoxical yet complete."
Ken Davids, CoffeeReview.com November 2018
High in the foothills of Mount Kenya, the Embu region enjoys optimal conditions for growing coffee and benefits from two rainy seasons, which allow for one main crop and another fly crop later in the year. The Gicherori factory, where this coffee was processed, is owned and operated by the Kibugu Farmers Cooperative Society, whose 1000-plus family farmers work together to increase transparency, improve agricultural practices, and assure sustainability.
The coffee grows in deep red soil, rich from historic volcanic activity, mostly under the shade of macadamia, eucalyptus, and grevillea trees at an altitude of 1550 meters above sea level.
$19.95 12 oz
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