Rich, tropical and honey-like
Small-scale farmers in Kenya grow some of the most complex and naturally sweet coffees available in the world.
This extra special lot from the Mwirua Cooperative was carefully selected at the Mitondo Mill, bordering the Mount Kenya National Park.
The coffee underwent a unique double-ferment process after harvest, where the beans are soaked in a controlled environment, before being laid out on raised beds to slowly dry by sunlight and warm breezes.
This feature will be available for a limited time.