Kenya Kianderi Mircolot
Recommended preparation :
Roasting : light-medium
Flavor intensity : medium strong, very complex
Notes : Blueberry, sweet lemon, vanilla, dark chocolate, delicate, floral, silky body
Variety : 100% Arabica, SL 28 & 34, grade AA
Cultivation altitude : 1,600-1,800m
Origin: Muranga County, Mount Kenya
Brewing temperature : 92°-94°
Farms : Kianderi small farmers, Microlot
Harvesting process & preparation : Picked by hand, washed preparation, sun-dried on a raised bed
Kenyan coffee is known for vibrant acidity, fruity and floral aromas, and distinct wine-like complexity. This is the result of meticulous attention to detail throughout the entire coffee production process, from cultivation to processing.
The altitude and climate in the Nyeri region are ideal for growing high-quality coffee. The soil and climate help the coffee cherries ripen slowly and develop complex aromas.
This coffee is characterized by a lively acidity and a complex range of aromas. Typical flavor notes can include citrus fruits, black currants, floral nuances and a pleasant sweetness.