It is a very acidity driven coffee with notes of red currant and rhubarb but balanced by a nice underlying sweetness and dry tomato minerality.
Provenance: Kenya, Central Province, Nyeri County Producer: Kiandu Coffee Factory Altitude: 1675 m Species: Arabica Variety: SL-28, SL-34, Ruiru-11, Batian Harvest period: November to December Harvest type: Manual Process: Fully Washed Drying: On raised beds
