This coffee comes from Murang’a County in Kenya, a renowned coffee-growing region situated at elevations between 1,700 and 1,900 meters. The combination of red volcanic soil and cool high-altitude climate creates an ideal environment for producing exceptional coffee. The Kanguya Factory is recognized for its rigorous quality control and precise post harvest practices. Hundreds of smallholder farmers selectively handpick ripe cherries, which are then delivered to the factory for fermentation, washing, and careful drying on African raised beds. These meticulous methods bring out a vibrant cup with bright acidity, rounded sweetness, and a clean, transparent structure. Beyond processing, the factory also provides seedlings, training, and technical support to help farmers improve quality and productivity, fostering a sustainable and prosperous coffee community.  This special Kenya Honey Process represents an innovative twist on the traditional washed method. Freshly picked cherries are depulped, leaving some of the mucilage clinging to the beans. They are then slow-dried on raised beds under the sun, with frequent hand-turning. As the mucilage dries, its natural sugars infuse into the beans, resulting in a cup with enhanced sweetness, rich complexity, and a distinctive character that reinterprets Kenyan coffee in a new way. Recommendation: Rest time - 2-3 weeks Espresso: 1:2.4-2.6, 92c Filter: 1:16-17, 90-92c