Kiawamururu, Kenya

This bright, full-bodied coffee is from the Nyeri region of Kenya and sourced from family-owned farms organized around the Kiawamururu Factory. The harvest comes from more than 600 small parcels, and careful cherry selection ensures quality potential. After an initial fermentation, and additional sorting and washing, the coffee is soaked in fresh water for 12-24 hours. This second fermentation step solidifies the renowned Kenyan profile.