The Ngandu wet mill, resting on the fertile slopes of Mount Kenya, processes the ripe coffee cherries of smallholder producers, all of whom are members of the historic Rutuma co-operative. This coffee is a classic 'AA' of sparkling, citrus acidity, with notes of blackcurrants and grapefruit and a juicy lingering finish.
When to drink:
Remarkable at breakfast and surprisingly good in the afternoon.
Central Province, Kenya
The coffees are wet pulped and the fermentation process continues overnight, before further washing and sun-drying.
Best for use in cafetieres and filter methods. Brew at a ratio of 55-60g of coffee per litre of water for best results.
Out of Stock