Kenyan coffee is iconic for a reason. This lot comes from smallholder producers in central Kenya — farmers working with care and precision across tiny plots, delivering ripe cherries to some of the country’s most competitive wet mills. Expect clarity, brightness, and a cup that lives up to Kenya’s global reputation. This coffee is produced by smallholder farmers, each managing just 1–2 hectares of land. Kenya’s washed process is as rigorous as it is refined. After selective hand-sorting at delivery, ripe cherries are pulped using gravity-fed disc pulpers. Beans are density-graded, fermented in concrete tanks for 18–24 hours, and washed in channels where they’re separated again. A final soak in clean water enhances clarity, before drying on raised beds for up to 20 days. A quintessentially Kenyan profile - bright, juicy, and unforgettable.