Mombasa

Region: Central Kenya Altitude: 1,600-2,000 masl Variety: Baitan, Ruiru Harvest Period: October – December Milling Process: Washed, dried on raised tables This coffee is grown on the slopes of Mount Kenya and the Aberdares mountain range in loamy clay soil. Cooperatives encourage their producer members to pick only the ripest cherries, which are sorted before being pulped. Instead of being discarded, pulp waste is used to produce fertilizer. Parchment is fermented overnight before being washed and graded into P1, P2, P3 and P lights and pods. Subsequently, the parchment is dried on raised tables for 8 to 14 days. Cupping notes: Orange, berries, stone fruit, vanilla, maple; bright, winey acidity, juicy body.