Kenya Gikanda Ndaro-Ini

Region: Nyeri, Kenya Varietal: Batian, Ruiru 11, SL-28, SL-34 Altitude: 1600-1800m Processing: Wet-process: overnight fermentation, dried on raised beds Roast: Light Notes: Velvety body, Bright acidity, Cherry, Cara Cara orange  The Nyeri coffee growing region of the Kenya highlands lies between Mt. Kenya and the Aberdare mountain range. High altitudes and Bourbon varietals developed after the 1930s give Kenyan coffees a delightful mouthfeel and flavor profile. At the Ndaro-Ini factory, cherries are sorted for ripeness and pulped on the same day, then moved to fermentation tanks. The next day they are washed, graded and dried on raised beds. Water is conserved using an eco-pulped, and discarded coffee pulp is taken by farmers as fertilizer!