*Packaging may vary
Available for a Limited Time
African coffees are known for being bright and sweet, and this Kenya Peaberry does not disappoint! We recommend a light roast to bring out the citrus aroma and berry tartness. Darker roasts will enhance the spicy notes but may lose the acidic snap prized among African coffee aficionados.
The Kirinyaga County is located on the slopes of Mount Kenya between Nyeri and Embu County. It is home to some of the most fertile soils of the country, since it is located in a volcanic area. This coffee includes only the PB beans, which are sorted out during dry milling. The particularity is that there is only one bean per cherry instead of two.
The cherries are sorted before being pulped. The parchment is then fermented overnight, before being washed and graded. After that, it is dried on the drying tables for 8-14 days.
This coffee is produced by some of the most known cooperatives in Kenya. Those cooperatives encourage their farmers to pick only the ripest cherries. At a factory level, the quality of the cherries is closely checked.
Our unroasted coffee selections are intended for roasting only. Coffee beans that have been purchased and roasted are not returnable.
It’s not just about where coffee grows but how high up it grows. Flavors become lighter and more complex the further from sea level a coffee grows, going from earthy to sweet to nutty citrus and chocolate to spiced wine and fruits.
Precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem.
A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.
Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.
Though not quite on Ethiopia’s level of coffee producing, Kenya’s terroir is prime for growing specialty coffee, and is slated to become the next big origin. Bungoma County’s mountainous landscape, rainfall, and warm average temperature make for coffee that’s as deep and complex as it is fruity and brilliantly brigh...