- NAME OF TOWN:
- ELEVATION (Top of Farm):
- 1500 MASL
- PROCESSING METHOD:
- Dry fermentation, washed, soaked, dried on raised beds
- TIME OF HARVEST:
- FIRST YEAR RITUAL BOUGHT COFFEE:
One of our newest offerings from Kenya comes from the Kiawamururu Factory, part of the Rumukia Farrmers Co-operative Society (FCS). We first got turned on to this coffee on the cupping table in Nairobi and finally settled on two separate selections from these producers, an AB lot (smaller bean size than AA but just as delicious) and a peaberry lot. In both coffees, we found the acidity and flavor to be remarkable.