Kenya single-origin coffee
The dry coffee has flavors of marigold, pear and peach, brewing reveals the dense flavor of cherries and chocolate cranberry cake. The taste has notes of cherries and redcurrants and a slight hint of cranberries. The aftertaste is lingering and has hints of creamy caramel and almonds.
Single-origin Arabica opens up nicely when brewed using a stove-top method, French press or Chemex. A cup of coffee prepared one of these ways delivers crispier flavor and brighter aroma, while preserving more caffeine in your drink.
About Kenya Zahabu variety
The coffee is grown on volcanic and loamy soils of the Nyeri region and is processed at factories Gichuki in Kiambu, Kagumoini in Muranga and Ragati in Kirinyaga. Following wet processing, the beans are dried for 1–2 weeks on African beds and patios.