Coffee that makes you say wow. That's our approach with selecting a single origin from Kenya. We're excited to announce this month's rotating single origin as showcasing the best of Kenyan coffee while also embodying our personal approach to coffee sourcing and roasting.
Starting with the good stuff, a tropical papaya flavour graces the palette for an initial burst. This mellows out for a balanced blackberry middle. These flavour notes are delivered via a sticky body that leads to a long, sweet finish.
How did we get here? Well, the coffee selected is Kenya AA+, the highest classification from this origin. Developed from an Arabica K7 varietal, the hard work of farmer Simon Gikunda Zaverio has paid off. Working from a base of volcanic soils in the foothills of Mt Kenya, Simon's farm Gikunda is located near Nkubu, Meru province. This sits at an altitude of between 1600-1700 metres above sea level which requires a longer grow period for a more complex flavour.
Undergoing a wet processing method, the coffee is processed at Rugeju Coffee Factory which is located within the growing region, reducing time spent in transit. From there, the coffee is delivered to us where we've been impressed by the quality of this bean. Pick up a bag now, or add it to your order, this month's is not to be missed.
Origin: Kenya AA+
Varietal: Arabica K7
Factory: Rugeju Coffee Factory (see cupping brochure)
Area: Nkubu, Meru
Farm: Gikunda Farm
Farmer: Simon Gikunda Zaverio
Altitude: 1600-1700 Masl
Process: Fully Washed
Tasting Notes: Paw Paw, Black Berry, Blood Orange