Farm: Roi Estate
Altitude: 1700 MASL
Location: Kiambu County, East of the Rift Valley
Variety: SL 28 and SL34
Harvest: October – December
Process: Washed. After pulping the coffee is stored overnight, washed, soaked and spread on raised drying tables where the parchment is turned frequently before sorting.
The coffee at the estate is handpicked and delivered to the wet mill; here it’s pulped before a primary and secondary fermentation, followed by a 24 hour soaking process. This meticulous approach helps develop the fruity flavours in the cup that Kenyan coffees are so famed for.
A really tasty example of Kenyan coffee.
Our tasting notes: Blackberry, raspberry, vanilla