Take it Slowly

Nyeri's coveted coffee terrior shines as a pourover, drip, or even a cold brew... TECHNICAL: Regional Select Uteuzi Jimbo - Machakos - AA Origin: Kenya Tasting Notes: Papaya, Green Grape, Cola, lime zest Region: Nyeri Process: Washed Farm/Mill: Uteuzi Jimbo - Machakos - AA Variety: SL-28, SL-34, Ruiru 11, and Batian Farmer: Multiple      Altitude: 1,840 masl Name Inspiration:  Roast Profile: Light MUSIC INSPIRATION: ORIGIN STORY At the base of Mount Kenya, fertile volcanic soil and freshwater streams fill the landscape. While fertile terroir is ideal, most would agree cup quality comes from Kenya’s notable commitment to processing cherry. The entire regimen is sometimes referred to as the 72 hour process, a triple ferment process where the third stage utilizes fresh water to remove any lingering fruit. Farmers are encouraged to become members of a cooperative, which markets and sells coffee on the whole communities behalf. Most farmers in Kenya are small