Light Kenya AA
Light roasting highlights a coffee’s more delicate flavors, such as fruit and flowers. These coffee beans have very little to no oil on them.
Often described as tea-like and smooth, mild-bodied coffees tend to be light and bright on the palate.
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.
driedSun-dried on raised beds
varietalSL 28, SL 34, Ruiru 11, Batian
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.
HarvestOct - Aug
ExportJan - Dec
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 bright. We’re excited to source from Kenya well into the future and have a front-row seat to the country’s coffee success.