This Kenya comes from 905 members of the Aghuti Farmers Cooperative Society, whose farms range above 1600 meters above sea level.
The Society has 4 washing stations, called factories in Kenya. In Nyeri, just west of Mt. Kenya, these stations are very fastidious in the way they traditionally apply ferment-and-wash methods rather than using a mechanical method pre-wash like so many in the Americas do. The result is a coffee with very clearly defined characteristics.
This lot is compromised of the famous Scott Laboratories decedents of Bourbon (bred to be drought resistant in addition to their phenomenal cup quality), and the more disease resistant Ruiru-11. Ruiru-11 is a hybridization of the SL28 and SL34 that brings more stability to the farmers in terms of what they can expect from their crops.
Recently reviewed by Ken Davids of Coffee Review: A levitating Kenya cup with flawless structure and extraordinary aromatics, lushly tropical, yet elegantly pure. Read More...