Kenya Ndia-Ini Nyeri Natural ESPRESSO anaerobic citrus and milk chocolate

citrus and milk chocolate

Variety: Typica & Timor Hybrid

Washing Station: Gahehe

providing ideal coffee growing conditions

Final humidity stabilization for 10 days inside a warehouse (Fique Bags)

Kenya Ndia-Ini Nyeri Natural ESPRESSO anaerobic citrus and milk chocolateOrigin: Kenya Region: Mukurweini, Nyeri Altitude: 1800 1900 meters above sea level Washing Station: Ndia Ini Cooperative Growers: 369 farmers delivering to Ndia Ini station Variety: Batian, Ruiru 11, SL28 and SL34 Process: Natural Tasting Notes: TBC Natural processed coffees are less common in Kenya, but this delicious, fruity Natural from Ndia Ini Cooperative highlights all the best parts of Natural coffees combined with Nyeris superb microclimates.