Take it Slowly

Nyeri's coveted coffee terrior shines as a pourover, drip, or even a cold brew...

TECHNICAL: Regional Select Uteuzi Jimbo - Machakos - AA

Origin: Kenya	Tasting Notes: Papaya, Green Grape, Cola, lime zest
Region: Nyeri	Process: Washed
Farm/Mill: Uteuzi Jimbo - Machakos - AA	Variety: SL-28, SL-34, Ruiru 11, and Batian
Farmer: Multiple	Altitude: 1,840 masl
Name Inspiration:	Roast Profile: Light

MUSIC INSPIRATION:

ORIGIN STORY

At the base of Mount Kenya, fertile volcanic soil and freshwater streams fill the landscape. While fertile terroir is ideal, most would agree cup quality comes from Kenya’s notable commitment to processing cherry. The entire regimen is sometimes referred to as the 72 hour process, a triple ferment process where the third stage utilizes fresh water to remove any lingering fruit. Farmers are encouraged to become members of a cooperative, which markets and sells coffee on the whole communities behalf. Most farmers in Kenya are smallholders and typically produce enough cherry for just a few bags. Washing stations are often called ‘factories’ and play an enormous role in the quality of the final product. 
Take it Slowly shines as a pourover, drip coffee, or even a cold brew!  Pour yourself a cup and remember to take it slowly.