This coffee is a microlot from 30 small family farms in the Ngewa-Komothai area of Kiambu, Kenya. The coffee is washed and sun-dried, produced by farmers who use only coffee husks and cow manure as organic fertilizer. The beans are a mix of SL 28 and SL 34 varieties (80%), Ruiru 11 (15%), and Batian (5%), grown at an altitude of 1600-1900 meters. This is a complex coffee with tropical fruit, blackcurrant, and caramel characteristics, suitable for all brewing methods including cold brew.
An Örebro-based roastery born from a love of coffee, using a "slow roast" method in small batches to allow each coffee's unique flavor and character to develop.
