Kenya

Often referred to as the 'Champagne' of coffees, this Kenya Massai from the Kirinyaga region, located at the foot of Mount Kenya, is a specialty coffee that best expresses the elegance and aromatic complexity that have made Kenyan coffee famous worldwide.

In this region, coffee is cultivated by small farmers organized into cooperatives, who follow traditional practices of handpicking and processing. The cherries, harvested at peak ripeness, are fully washed, dry-fermented, and dried on raised beds for around 18 days. The water used for washing comes from the Rundu River, which provides clean, consistent quality.

This AA grade lot (screen 18) consists of SL28 and SL34 varieties grown at altitudes between 1,400 and 1,800 meters above sea level, on rich red volcanic soils. In the cup, it shows bright citric acidity, balanced by a clean sweetness and round body. Flavor notes include mandarin, jasmine, and a smooth dark chocolate finish, for a refined, harmonious, and lingering profile.

This coffee is perfect for those seeking complex and engaging filter brews that highlight every aromatic nuance.

This lot has scored 86,75 points according to the SCA cupping protocol.