One of the Kenyan coffees from Karumandi, a wet mill in Kirinyaga. The page describes a bright, juicy cup with currant notes and herbal/citrus complexity, typical of Kenyan washed coffees. Variety mix includes SL-28, SL-34, Ruiru 11, and Batian; processing is washed; altitude is 1600–1800 masl; region identified as Karumandi in Gichugu, Kirinyaga.
Origin
Karumandi (Kenya)
Flavor Notes
White Currant, Gooseberry, White Grapefruit, Rhubarb, Tomato Leaf, Orange Zest, Lemon Verbena
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