Grown in the lush highlands of Kirinyaga at 1,100–1,800 meters, this washed lot brings together Ruiru 11, SL 28, and Batian varietals for a cup that’s as vibrant as it is sweet. Expect bright, juicy notes of mango and blackberry, balanced by a smooth, wildflower honey sweetness.
Kenyan coffees are famous for their lively acidity, layered fruitiness, and crisp, clean finish—qualities that make them some of the most celebrated coffees in the world. The AA grading refers to larger bean size (with AB slightly smaller), a system that helps sort coffees but doesn’t limit flavor potential.
At the Kirinyaga washing station, smallholder farmers deliver freshly picked cherries to be weighed and paid on the spot. From there, the coffee is pulped, fermented for 24 hours, washed, and dried for up to two weeks—a meticulous process that brings out the depth and character in every cup.
