A juicy Light Roast from the Nyeri region in Kenya. Only available in 340G bags. Tasting notes = chocolate covered cherries.
Mt. Kenya is the second tallest peak in Africa and is a single point inside a vast thicket of ascending national forest. It is along the lower edge of these forests where, in wet, high elevation communities with mineral-rich soil (Mt. Kenya is a stratovolcano) many believe the best coffees in Kenya, often the world, are crafted. Nyeri is perhaps the most well-known of these central counties.
The Red Cherry Coffee Program involves rigorously sorting for ripeness and consistency. The coffee cherries are depulped and fermented for 27-48 hours depending on conditions. After fermentation, the parchment is rinsed and the water replenished, and the clean parchment soaks for an additional 12 hours, after which it is sorted by density and brought to the tables to dry, typically for two to three weeks.