This coffee is from the Maganjo estate in Kiambu, Kenya, located 25 kilometers from Kiambu Town and 50 kilometers from Nairobi. The estate sits at an altitude ranging from 1,560 to 2,150 meters above sea level on red volcanic soil and includes a wet mill. The coffee is grown in SL28 and SL34 varieties and is washed processed. Harvesting occurs twice annually: the early crop from June to July and the main crop from October to December. The coffee features fruity acidity, sweetness, and citric notes.
