This AA separation from Kenya's Kiambu District offers flavor notes of blood orange, tamarind, and white grape, with maple sweetness and a butterscotch-tinged finish. Spike Farm is located in the Kaira-ini area at 1,930 meters altitude and spans 12 hectares. The farm cultivates SL-28, SL-34, and Ruiru-11 varieties in distinct blocks, with a recent addition of Ruiru-11 grafted onto SL-28 rootstock. The coffee is washed processed: cherries are pulped with an electric machine, fermented for 72 hours, thoroughly washed, and dried on raised beds for approximately 10 days.
Origin
Kiambu (Kenya)
Flavor Notes
Maple Syrup, Blood Orange, White Grape, Butterscotch, Tamarind
Based in Bellingham, Washington, Camber was started by three industry veterans who treat coffee roasting with the same attention to detail you’d find in fine dining. They have a massive reputation for bringing out incredible sweetness and balance in their beans, so you get a cup that is vibrant without ever being harsh or overly sour. Their style leans toward lighter, more delicate roasts that highlight the actual flavor of the coffee fruit, like florals and berries. Because of this quality, you'll see their beans served in a lot of high-end restaurants that care about the entire meal experience. It’s the perfect choice if you are looking for an elegant, clean cups that feel a little luxurious.
