ORIGIN: KenyaCoffee from Kenya is often considered some of the finest, and most sought-after coffee in the world. Surprisingly, coffee has only been cultivated here since 1893, despite being a neighbour to Ethiopia. Small scale coffee growers account for about 70% off production in Kenya, and are primarily located in the high plateau regions near Mount Kenya. One could best describe coffee from this country as deep and complex with a bright, bold acidity and wine like undertone. REGION: Nyeri CountyNyeri County lies in the fertile foothills of the Aberdare Mountain range, and is truly picturesque! The acidic volcanic soil of the region, along with just the perfect balance of sunlight and rainfall make for excellent growing conditions. Temperatures here range between 12C and 25C through out the year. PRODUCERS: Othaya Farmers CooperativeNearly 70% of Kenya’s coffee industry in produced by small scale holders. The Othaya Farmers Cooperative is sourced from 1126 family-owned farms. Each farm is generally about half an acre with roughly 250 coffee trees. The cooperative owns the Ichamama Factory, a wet mill that processes all the coffee. Although there are 2 flowerings each year, the main crop ripens from October to December. PROCESS: WASHED ALTITUDE: 1,700—1,890 MASLVARIETALS: SL28, SL34, Ruiru 11, BatianCUPPING SCORE: 87CUPPING NOTES: Flavor: Apple Cider, Blackcurrant, ColaAcidity: BrightBody: Full Bodied
