Town: Kiambu, Central Kenya.
Varietals: SL28.
Altitude: 1700 - 1800 masl.
Cherry is selectively handpicked and then pulped in Mariri’s hand pulper. Coffee is dry fermented for 16 to 24 hours and, after being washed, soaks in clean water for a further 24 hours. Wet parchment dries on raised beds for 10 to 18 days.
Kenyan coffees are classified by size. AB beans are those that are between screen size 15 and 18 meaning that beans are between 6 and 7 millimeters in size.
Though coffee growing had a relatively late start in Kenya, the industry has gained and maintained a impressive reputation. Since the start of production, Kenyan coffee has been recognized for its high-quality, meticulous preparation and exquisite flavors. Most Kenyan coffees are fully washed and dried on raised beds. The country still upholds its reputation for high quality and attention to detail at its many washing stations