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Kenya has always produced unique and complex coffee profiles, this lot is no exception. The Komothai Farmers Cooperative Society is located 54km North West of Nairobi, a region renowned for producing outstanding coffees. consisting of more than 10,000 farmers, with up to 78 full time employees overseeing incoming coffees for 13 wet mills under the Komothai FCS Family. Some of the factors that makes Kenyan coffees so special is its combination of suitable varietals and fertile soil, composed of red volcanic sediment, loam and black cotton soil, providing high nutrients and water retention ability. Coffee Cherries from smallholders are harvested, delivered to the wet mill, sorted and go through a typical Kenyan Double wash method where coffees are undergo 2 cycles of fermentation and washing, creating a lively and effervescence that it is so highly prized for.
Taste Notes: Prunes, Orange Peel, Cane Sugar
Recommended Brew Methods: Aeropress
Country/Region: Kenya/Kiambu County
Varietal: SL 28, SL 34, Ruiru 11
Elevation: 1300 - 1800 m.a.s.l.