This coffee is produced by the Kaganda Farmers Cooperative Society in Murang’a County, Kenya, at an altitude of 1800 meters. It is a blend of SL28, SL34, Ruiru-11, and Batian varieties. The coffee undergoes a washed process, where cherries are hand-sorted, pulped, fermented, and dried on African raised beds for up to three weeks. The resulting cup features flavor notes of creme de cassis, strawberry, and muscovado sugar.
Round Hill Roastery has been roasting in Radstock, a few miles south of Bath in Somerset, since 2012, when third wave specialty coffee was still in its early days in the UK. The focus from the start has been single farm and single estate coffees, sourcing the best seasonal harvests from independent growers and cooperatives and paying a premium for distinctive character. Roast profiles are designed to highlight the dynamic flavours naturally present in each coffee. Packaging is colour coded: blue bags for filter, pink for espresso. The roastery is open for tours where visitors can watch the roasting, taste the house blend, and learn about sourcing.
