Coop / Sub-Coop: Karurumo Farmers Cooperative Society (FCS)
Elevation: 1,600 – 1,800 meters above sea level
Process: Fully washed
Drying: Dried on raised beds
Varietals: Kenya SL28, Kenya SL34, Ruiru 11, Batian
Scott says that Kenyas can be mysterious, with unique attributes showing up in each separate lot. He says that Kenya’s don’t hit like a typical African coffee which tend to be earthy. This current lot has strong citrus, mostly grapefruit, notes.
Like we typically see in coffees grown at high altitudes in rich volcanic soil and lots of rain, this coffee has layered flavors and sweetness. You’ll taste wine, honey, and pear as well.
Kenyan farms are known for their pattern of a double fermenting process. The cherries get depulped, fermented, then washed, fermented and washed again, and then dried another time. Lucky you, you can reap the rewards of their hard work in a bright, intense cup of coffee.
Coop / Sub-Coop: Karurumo Farmers Cooperative Society (FCS)
Elevation: 1,600 – 1,800 meters above sea level
Process: Fully washed
Drying: Dried on raised beds
Varietals: Kenya SL28, Kenya SL34, Ruiru 11, Batian
Scott says that Kenyas can be mysterious, with unique attributes showing up in each separate lot. He says that Kenya’s don’t hit like a typical African coffee which tend to be earthy. This current lot has strong citrus, mostly grapefruit, notes.
Like we typically see in coffees grown at high altitudes in rich volcanic soil and lots of rain, this coffee has layered flavors and sweetness. You’ll taste wine, honey, and pear as well.
Kenyan farms are known for their pattern of a double fermenting process. The cherries get depulped, fermented, then washed, fermented and washed again, and then dried another time. Lucky you, you can reap the rewards of their hard work in a bright, intense cup of coffee.
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