A Kenyan classic full of freshness – blood orange, cherry and raspberry play first fiddle here. Intense, juicy notes make every sip full of fruits.
At the factory, cherries undergo meticulous sorting before they’re pulped and fermented for approximately 16 hours, depending on ambient temperatures. The coffee is then washed in clean, crisp mountain-tapped water, imbuing the beans with a unique freshness. After washing and grading, the parchment coffee is laid out to sun dry on raised beds for 14-21 days, a traditional method that naturally enhances the beans’ flavour and aroma. The perfect coffee for fans of distinct, crisp flavours.
Below you will find recipes for our favourite brewing methods:
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