Kenya Gachami

This is what Kenyan coffee is well-known for: bright and juicy with notes typical for this region – think red and black currant, berries and stone fruit – and a bright acidity reminiscent of citrus fruit. The profile is complemented by subtle floral notes and a beautiful syrupy sweetness to finish it off.

Kirinyaga in Central Kenya has long been one of the most sought-after coffee-growing regions in all of specialty coffee. While many other Kenyan regions have come to produce excellent coffees too, Kirinyaga continues to yield some of the country's finest.

After it's harvested by small holder producers and collected at the wet mill, the coffee is hand-sorted, pulped and fermented for 16–24 hours, graded by density, and soaked in clean water from the Gatomboya stream. Finally, drying takes place over a time of around 18–21 days on raised beds.