A slightly heavier Kenyan for a change – lots of fruity sweetness, blackcurrant notes and a grape-like aftertaste. The perfect coffee to wrap up the summer!
SL 28, SL 34, Batian and Ruiru 11 – Batian and Ruiru 11 bring extra sweetness and body to the cup, making this one a little different from your classic bright and juicy Kenyan.
At the washing station, the cherries are fermented for around 16 hours and then washed with water from mountain springs. The coffee is dried in parchment on raised beds for 14-21 days.
Below you will find recipes for our favourite brewing methods:
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