QUICK FACTS:
Processing Method . . . . . . . . . . . washed
Supplier . . . . . . . . . . . . . . . . Coffee Shrub
Region . . . . . . . . . . . . . . . . . . . . . . . Nyeri
Altitude . . . . . . . . . . . around 1750 meters
Roast Level . . . . . . . . . . . . . . . city+ (light)
THE STORY:
About 70% of Kenyan coffee is produced by small- scale holders. It was estimated in 2012 that there were about 150,000 coffee farmers in Kenya.
These coffee beans come from Ichamama, a washing station named after the Ichamama river, which flows near enough to the station to be the source of water for processing coffee.
We lightly roast these beans to highlight a complex dessert-type coffee with intense fruity flavors and hints of spice. Pourover or french press brewing methods are a great way to enjoy this coffee.
