Kenya Kirinyaga

Grown just south of Mt.Kenya, this coffee and stands out for its vibrant acidity and layered fruit complexity. Expect high sweetness and long, juicy aftertastes, with profiles ranging from silky to full. Farmers handpick only ripe cherry, which is floated and visually sorted at intake by the Cherry Clerk. Accepted cherry is pulped and dry-fermented for 12 to 24 hours in shaded tanks. After fermentation, coffee is washed in fresh water sourced from Mount Kenya forest springs, then soaked in clean water for another 24 hours before being sun dried.