Kenya

The cherries that make up this coffee are collected by the Ionoi Farmers Cooperative Society, and processed at the Kaguyu factory which is managed by Wilson Wanjohi. 

This coffee is washed, which means that, after delivery cherries are pulped, fermented overnight, then cleaned, soaked and spread out on raised beds for drying. Beans are then graded and sorted by weight and afterwards reviewed for defects. The quality of the coffee that we end up drinking is hugely dependent on all of these labour intensive steps! Ok.. But what does it taste like?

Luckily this coffee tastes like Kenyan coffee should taste like. The mineral-rich red volcanic soil and the varieties used (SL-34, Ruiru 11, SL-28, Batian) give it a typical cup profile with high and heavy sweetness, a high acidity and notes of blueberry and quality tomato juice. Just think of the sweet and savoury attributes of a bloody mary but without the booze and the cucumber, then take a sip of your coffee and you’ll see it makes sense.