The Story
Tasting Notes: Red Currant, Black Tea, Sarsaparilla.
Produced at the Kirimahiga Factory in the Mathioya District of Murang’a County, Kenya, this lot is a prime example of the high standards maintained by the New Kiriti Farmers Cooperative Society. Serving a community of over 1,500 registered smallholder farmers, the factory utilizes a traditional double-washed method to achieve exceptional clarity and depth. After an initial 24-hour fermentation, the coffee is soaked for an additional 18 hours in fresh stream water before slow-drying on raised beds for 21 days. This meticulous process highlights a sophisticated profile of bright red currant acidity and a structured black tea body, finished with a unique, spicy sweetness reminiscent of sarsaparilla.
Description
Tasting Notes: Red Currant, Black Tea, Sarsaparilla.
Produced at the Kirimahiga Factory in the Mathioya District of Murang’a County, Kenya, this lot is a prime example of the high standards maintained by the New Kiriti Farmers Cooperative Society. Serving a community of over 1,500 registered smallholder farmers, the factory utilizes a traditional double-washed method to achieve exceptional clarity and depth. After an initial 24-hour fermentation, the coffee is soaked for an additional 18 hours in fresh stream water before slow-drying on raised beds for 21 days. This meticulous process highlights a sophisticated profile of bright red currant acidity and a structured black tea body, finished with a unique, spicy sweetness reminiscent of sarsaparilla.
