This microlot from Kenya is a unique natural-processed coffee from the Karimikui station. Unlike traditional Kenyan coffees that are typically washed, this lot was produced by leaving the coffee cherries intact during the drying process, allowing fermentation to occur within the fruit. This experimental approach offers a distinct profile compared to standard regional offerings.
Origin
Kenya
Flavor Notes
Roast Level
Medium
Processing
Natural
Typology
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Stumptown Coffee Roasters were among the pioneers who kickstarted the Third Wave coffee scene when Duane Sorenson opened up shop in Portland back in 1999. Early on they implemented a Direct Trade model, visited farms personally and build long-term relationships with growers. Their roasting style hits a famous sweet spot, aiming for a rich, developed profile that still lets the bean’s natural fruit and floral notes shine. They really back up their cool, indie reputation with hard data, operating as a certified B Corp to ensure their environmental footprint and social impact are transparent.
