ORIGIN: Central area of the country. Central Province. Kiambu district.
ALTITUDE: 1.500-1.700 m. above sea level
SIEVE: 18
HARVEST PERIOD: April – June and September – December. Handpicking method (by hand)
PREPARATION: By wet way with fermentation. You get a “washed” coffee. Subsequently it is exposed to the sun for drying.
DESCRIPTION: Fine textured hazelnut cream. Intense and elegant aroma. It has a marked and characteristic acidity that flows into notes of vanilla and candied fruit. Excellent persistence of flavour.