Chinga AA - Kenya, Nyeri Othaya

  Tasting Notes: APPLE, PEAR, WHITE GRAPE, EFFERVESCENT, BRIGHT Roast: Light Process: Fermented underwater for 12-24 hours, washed with clean spring water, soaked for another 12-24 hours, and dried on raised beds Mt. Kenya, at the helm of Kenya’s Central Province, is the second tallest peak on the continent of Africa and a commanding natural presence. The mountain itself is a single point inside a vast and surreal thicket of ascending national forest and active game protection communities. The central counties of Kenya extend from the center of the national park, like five irregular pie slices, with their points meeting at the peak of the mountain. It is along the lower edge of these forests where, in wet, high elevation communities with mineral-rich soil (Mt. Kenya is a stratovolcano) many believe the best coffees in Kenya, often the world, are crafted. Nyeri is perhaps the most well-known of these central counties. Kenya’s coffee is dominated by a cooperative system of production, w