This coffee is sourced from the Ngunguru Factory in Nyeri, Kenya, located on the volcanic slopes of Mount Kenya at an altitude of 1600-1950 meters. It is a washed coffee consisting of SL 28 and SL 34 varieties. The cup profile is clear and juicy, featuring distinct tasting notes of blackberry juice and cassis. The coffee is processed by smallholder farmers of the Tekangu Farmers Cooperative Society, who hand-sort, pulp, and dry the cherries on raised beds.
Four Barrel Coffee is an independent, locally owned roastery in San Francisco that sources almost all of its coffee directly from third generation farmers and mill workers in Latin America, Indonesia, and East Africa. Roasting takes place on a vintage 1957 German machine, and the process is entirely manual, relying on highly trained people rather than computers to control heat and airflow. The roasting style is focused on cleanness, sweetness, acidity, and complexity. Four Barrel operates a pair of cafes in San Francisco and holds a partnership stake in The Mill.
