Coffee originates from Africa, from Kenya, from the region of Kirinyaga, from small plantations located on the southern slopes of Mount Kenya. Beans of the varieties SL28, SL34, grown at an altitude of 1500–1600 m a.s.l., processed using Washed method. The process is carried out at the local mill Kibugu Factory.
In the cup: a sweet, rounded coffee with a dense body and exceptionally complex acidity of tropical fruits. In the aroma, sweet grapefruit, rhubarb, yellow plums, and sugar cane dominate. Recommended for filter brewing methods (V60, AeroPress, Chemex, Kalita, Moccamaster, Melitta).
Information comes from publicly available sources.