Coffee in Kenya is typically traceable down to the factory, or mill level. Most farmers own between 1/8 to1/4 hectare and often grow crops other than coffee as well. Producers deliver coffee cherries to a factory, where the cooperative will sort, weigh, and issue payment for the delivery.
The first thing that comes to mind when we think about Kenyan coffee is “acidity”, but what we are looking for is not simply mouth-puckering brightness or one-note citric acid. This washed Kenyan AA is complex and refined, showing a dark fruit flavor note with dynamic acidity and a toffee sweetness.
Flavor Notes: blackberry, prune, toffee