Profile
Kenyan coffee in general is known in the world for its unique and bold taste. Our cup has medium acidity, full body, well balanced, clean smooth finish, with some fruity overtones, and a rich chocolate taste.
GrowerLiwani Coffee Estate - This is a direct purchase from the Lawani Estate.
Variety
SL28, Ruiru 11, and Batian
Region
Nakuru County, Kenya
Harvest
November – December
Altitude
1900M (6400ft)
Soil
Latosolic – Well Drained, Red Volcanic Soil
Process
Wet-Washed and dried on raised beds. Temperature Controlled Storage
Harvesting
Ripe berries are selectively hand-picked from the tree and any defects are removed before pulping. Coffee then goes a process of tank fermentation, then wet-washed before being sun-dried on raised coffee trays.
Milling & Roasting
When coffee attains optimum moisture content it is taken to a miller for hulling, grading, polishing and color sorting. After this process, it ready for decaffeination if needed and roasting to preferred profile.