LIME, WHITE GRAPEFRUIT, HONEY
The process of applying heat to green coffee beans to transform it’s chemical & physical properties, resulting in roasted coffee beans that can be brewed.
Our #1 Fruity Profile, which is a lighter roast, brings out the lime, white grapefruit and honey notes of this coffee.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
The Nyeri region of Kenya is dominated by Mount Kenya, which is an extinct volcano that strides the equator. The second-highest mountain in Africa (after Kilimanjaro), Mount Kenya provides the fertile soil, high elevations and bountiful precipitation that’s needed for growing coffee.
The farm & mill where the coffee cherry is grown & processed.
TEKANGU FARMERS COOPERATIVE SOCIETY
The Tekangu Farmers Cooperative Society gets its name from the three factories where member farmers bring their harvested coffee cherries: the Tegu, Karogoto and Ngunguru factories. At these factories, the farmers’ harvests are processed into green coffee and grouped in lots.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
WET PROCESSED (WASHED)
This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:
- Is the most common method used for coffee
- Generally creates clean flavors
- Produces a consistent profile
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.
SL-28 AND SL-34
Two coffee varietals make up this lot:
- SL-28 is a citrusy, balanced and sweet variety that produces complex flavors
- SL-34 is also known for its citrus notes and sweet finish, but it has a heavier body than SL-24