A rich and savory Kenyan style coffee without tomato or broth. Look for spicy notes, and muskier fruits like cantaloupe and papaya. Can also bring out a chocolate covered orange character by moving towards Full City roasts.
Kenya's Western regions don't get as much attention, but as production dips around Nyeri due to large scale housing development, Kenya will increasingly be known for these coffees. This one is closer to Lake Victoria, Africa's largest lake. Producers in the area also grow tea, and coffee is becoming popular to diversify income. At 1800-2000 meters the area is prime for growing high density, beautiful arabica coffees. Combined with Kenya's SL varieties and traditional "double fermentation" it leads to a fruit forward, and spicy coffees. The traditional double fermentation is achieved by soaking the de-pulped coffee beans in water for 24-36 hours, before being rinsed, and then soaked again in clean water for 24 hours. ‚ Coffee is dried on raised beds, and sorted by screen size.