Kenya Kericho
Coffee
Information
Kenya Kericho
Our House Kenyan. Expect warm milk chocolate with a pleasant grapefruit acidity to finish.
A versatile coffee which makes a well rounded yet light espresso, mixes nicely with milk bringing out the delicious chocolatey notes and an easy drinking filter. The perfect allrounder to be enjoyed cup after cup.
Origin: Kenya
Producer: Lot 20
Farm: Various
Region: Kericho & Bomet Counties
Varietal: SL28, SL34
Altitude: 1750m
Process: Fully Washed
Harvest Period: October - December
Flavour: White Grape, Grapefruit, Milk Chocolate
Farmers and Community:
Lot 20 work with a group of coffee producers from Kericho and Bomet counties in the southern part of the Rift Valley in Kenya. They are passionate about farming and have goals to produce delicious coffee that showcases the beauty of their region.
Processing:
Fully washed to reveal the natural flavour characteristics.
Water is an essential element of coffee production, especially for the washed coffee Kenya is well known for pioneering and continuing to develop upon. A core value of Ainabtany and Lot 20 is to create water resources for both processing and community use within all their locations.
Strength
Reviews
Flavour Notes
Chocolate
Grapefruit
Region
Kenya
Coffee has been grown in Kenya since 1893 when it was first introduced. The total area under coffee is estimated at 160,000 hectares, about one third of which is the plantation sector with an estimated 700,000 growers working the rest on small-holdings. Kenyan AA coffee is Kenya's premium grade of coffee and is simply a measure of the size, weight and shape of the bean.
LocationKahuhia, MT Kenya |
|
Altitude1700-1850 |
PREPARATIONWashed |
VARIETYSL28 & 34 Ruiru 11, Baitan |
OWNERKahuhia Farmers Cooperative society |
Environment
Fair & Sustainable
Our Coffee
Our coffees are ethically sourced from green coffee buyers who are committed to excellent coffee, excellent standards and paying their farmers an excellent price. We source, roast, blend and pack the coffee ourselves, to ensure that the coffee makes as few journeys as possible once it has left the farm.
