Tasting Notes: Bright Acidity, Orange, Lemon, Floral, Effervescent Origin: Othaya, Nyeri County Altitude: 1,700-1,890 M Process: Fully Washed and Dried on Raised Beds Varietals: SL28, SL34, Ruiru 11, and Batian This coffee comes from the renowned coffee-growing region of Othaya in Nyeri County, located on the fertile slopes near Mount Kenya. Grown at elevations between 1,700 and 1,890 meters, the high altitude and rich volcanic soils create ideal conditions for producing coffees with vibrant acidity and exceptional clarity of flavor. The beans are primarily SL28, SL34, Ruiru 11, and Batian—varieties developed in Kenya for both quality and resilience. After harvest, the coffee cherries are carefully processed using the fully washed method and then dried slowly on raised beds. This meticulous process helps preserve the coffee’s bright, fruit-forward character and distinctive floral aromas. The result is a lively and complex cup that highlights the qualities Kenyan coffee is famous for: crisp citrus notes, elegant florals, and a sparkling, effervescent finish that makes every sip feel vibrant and refreshing. One of the strange delights of Kenyan coffee chemistry is that the acidity often feels almost “sparkling,” like the coffee has carbonation. There’s no actual bubbles, of course—just a combination of organic acids (especially citric and malic acids) that trick the palate into sensing something lively and electric in the cup. Coffee pretending to be champagne is a pretty charming trick of nature.
