This offering comes to us from the Kirinyaga District of Kenya. It is grown at 1700-1800 MASL. The Baragwi Farmers Co op provides rich volcanic soil which yields a unique blend of acidity and body to the coffees. The Thimu wet mill, where the coffee is processed, uses water from the Kiringa river that is essential for fermentation.
Variety: SL34, SL28
Harvesting Season: November-December
Tasting Notes: Sweet Berries, Juicy Acidity
Processing Method: Washed, Sundried on Raised Beds