In the 1930’s, The Kenyan government surveyed the vast botanical diversity of coffee trees and to identify the ideal coffee variety that would thrive in the rich loamy soils and soaring altitudes of Kenya.
This exceptional AB lot was produced at the historic Rukera Farm, owned and operated by Kenya’s Coffee Research Institute, one of the country’s primary agricultural bodies.
This resulting lot is delicious blackcurrant vibe, typical of a high-quality Kenyan coffee, with a chocolate fudge stickiness.
Tasting Notes: Blackcurrant, Plum, Chocolate Fudge
Farm: Rukera Farm
Region: Kiambu County
Varietal: SL28, SL34, Ruiru 11 & Batian
Altitude: 1600 - 1650 masl
Espresso: 1:2 coffee to water, extracted in 28-32 secs
Filter: 60-65g coffee per litre of water, brewed for 3-4 mins