One of the most special aspects of single origin coffee is that each is rooted in the hands of a farmer, the soil and air they grow in, and the histories of the places that produce them. Tasting this coffee gives us an intimate awareness of the approach Kenyans take to coffee - extreme diligence, care and quality control.
This coffee comes to us from the Gicherori Factory which is part of the Kibugu Farmer’s Cooperative Society in the Embu region in Central Kenya. The Coop started in 1994 and focuses on not only increasing coffee production but also offering training seminars, providing access to education and support for more sustainable processes for the 1200 members.
What did Eric pick up in the cup? “Dense berry aroma and flavor with a hint of molasses; nice mouthfeel and clean finish”.
This limited release will only be around till late September.