TASTING NOTES

BASIL, GRAPEFRUIT, TROPICAL FRUIT

ROASTING

The process of applying heat to green coffee beans to transform its chemical & physical properties,  resulting in roasted coffee beans that can be brewed.

LIGHT ROAST

Our #1 Fruity Profile, which is a lighter roast, brings out the basil, grapefruit and tropical fruit notes of this coffee.

REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

Kirinyaga

PRODUCER

The farm & mill where the coffee cherry is grown & processed.

Rung’eto Cooperative

The Kirinyaga region of Kenya is a small region where growing and producing coffee is the way of life. There are more than 54,000 people involved in coffee here, most of which are coffee growers who manage small farms. Because the farms are too small to produce commercially viable lots, farmers group together into cooperatives. The area has 16 co-ops. This specific lot comes from the Rung’eto Cooperative, which brings together different growers’ harvests at the Kil and Karimikui Factories. These factories are located around 1,750 meters above sea level and produce washed coffees.

PROCESSING

The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.

Washed, Wet Fermentation

VARIETAL

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.

SL28, SL34