Specialty Coffee Beans KENIA MURANGA – espresso – 1000g

The beans ripen in the fertile, red volcanic soils at the foot of the Aberdare Massif, at an altitude of 1,600–1,800 m above sea level. Warm days and cool nights prevail there, which slows down the ripening of the fruit and promotes the concentration of natural sugars.

Harvesting is done by hand, and the cherries are carefully selected before further processing. They are then fermented for 12–24 hours, thoroughly rinsed in spring water, and dried for 14–18 days on elevated tables. This process gives the coffee its distinct sweetness and characteristic, juicy structure.

Processing: Fully washed
Botanical variety: Ruiri, SL 28, SL 34