Kenya, Kiangundo AA
ABOUT THE BEAN
Yellow peach & strawberry. Raw sugar sweetness, with honey blossom florals and a clean finish.
Cultivated on the fertile hills of Mt. Kenya, the hand-picked coffee cherries are sorted and depulped before being dry fermented for 20–24 hours to break down the sugars. The beans are then sent to soaking tanks for a further 48 hours, heightening the complexity of the acidity.
The coffee beans are then dried on raised beds, before being moved to conditioning beds to rest in parchment for about a month, helping to stabilise the coffee and contributes to long-lasting quality and vibrancy in the cup.
Region
Central Kenya, Nyeri County
Variety
SL28, SL34, Ruiru 11, Batian
Process
Washed
Altitude
1,750-1,850 MASL
Producer
Kiangundo
Roast
Sweetness
Acidity
How to brew
Espresso
Filter
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