Kenya
Kenyan coffee is known for its bright acidity, juicy fruit notes, and complex flavor profile. Grown across regions such as Nyeri, Kirinyaga, Kiambu, and Nyanza, its fertile volcanic soil and high-altitude conditions contribute to vibrant berry notes, citrus acidity, and a clean, balanced finish.
Kenyan coffee is known for its bright acidity, juicy fruit notes, and complex flavor profile. Grown across regions such as Nyeri, Kirinyaga, Kiambu, and Nyanza, its fertile volcanic soil and high-altitude conditions contribute to vibrant berry notes, citrus acidity, and a clean, balanced finish.
Particulars
Flavor Notes
ANAEROBIC
Process
1,700-2200 MASL
Elevation
SL28
Variety
NYANZA
Producer
Filter Roast
Roast profile
About this Coffee
This coffee comes from the highlands of the Nyanza region in Kenya and is grown at
elevations of 1700–2000 MASL, where the region’s rich soil and ideal climate contribute
to vibrant and complex flavor profiles. Produced by the Simba farming community, the
coffee undergoes anaerobic fermentation, where coffee cherries are placed in sealed
tanks without oxygen to allow for more controlled fermentation, enhanced fruit-forward
flavors, increased aroma intensity, and greater consistency. The process is carefully
used to highlight the natural characteristics of the SL28 variety while adding depth and
sweetness to the cup, resulting in a vibrant and layered flavor profile.