Deep, juicy tones of cherry, blood orange, and grapefruit. Currant and butterscotch sweetness on the finish.
Sourced from the Kavutiri Factory near the Ena River in central Kenya. About 1,000 small scale farmers deliver cherry to the washing station for processing. The Kavutiri Factory itself was built in the mid 1960's after Kenya’s independence, as one of the earlier stations built in the region. It is centrally located and serves the surrounding regions of Embu, Kianjokomo, and Katuriri. The farmers deliver cherry to the station, where it is depulped and sent to fermentation tanks overnight. After the tanks, the coffee is soaked to remove any remaining sugar content. Water from the Ena River is used in the coffee washing process. The coffee is then sent to dry on raised beds for 7-15 days, depending on the weather.