Coffees are generally harvested twice a year, fly crop picking between March and May while main crop between October and December. After the cherries are freshly picked, they are carefully depulped, fermented overnight. Parchments are then washed on the channel before sent out of drying on raised bed. This unique processing is often called Kenyan washed then followed by manual sorting and constant movement while the beans dry over 12-18 days on raised beds.
This is a limited offering from Kenya for us, so get it before it’s gone. We get notes of Honeysuckle and Gooseberry (think tangy citrus), Fresh Orange Juice, and Peach.