Kenyan juicy bomb in da house – juicy orange, red currant and sweet plum are the stars here. Intense, juicy flavours mean there’s plenty of fruity goodness in every sip.
At the washing station, the cherries are fermented for around 16 hours, depending on the weather conditions. The coffee is then washed with clean water from mountain springs, giving the beans an extra touch of freshness. After washing and sorting, the coffee is dried in parchment on raised beds for 14-21 days – a traditional method that intensifies the flavour and aroma of the beans. The perfect coffee for fans of bold, refreshing flavours.
Below you will find recipes for our favourite brewing methods:
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