Kenya Kiaga AB

This Kenyan coffee has high sweetness and acidity marks. The notes of grapefruit, tangerine, and raspberry make for a delightful cup and a classic Kenyan flavor profile.

Elevation: 1400 to 1800 meters

Milling Process: Washed

Drying Process: Mechanical Dryer

Harvest Start Month: October

Harvest End Month: March

Export Start Month: February 

Export End Month: May

Most coffee is grown in the hills surrounding Mount Kenya, where the rich soil helps produce high quality coffee. Farmer plots are exceptionally small and are generally classified by number of trees in production rather than the physical area of the farm. This allows farmers to exercise significant control over the coffee picked and delivered to the local wet mill. These mills have an abundance of water, which allows for the high-end washing methods that showcase the hallmark Kenyan profile.