Altitude: 1700 masl
Harvest: November – December
Process: Washed processed
Descriptors: Vibrant, honeysuckle, melon
Brew Method: Espresso
Kenya is often referred to as the Cradle of Humanity and is internationally known for its incredible natural scenery and wildlife, equally as famous in the Specialty Coffee world for its amazing coffee.
Coffee was first introduced to Kenya by the British Colonials, with seeds imported from neighboring Ethiopia and also the Reunion Islands. Then in the mid 1930’s scientists in the Scott Labs developed hybrid varietals known as SL28 and SL34. The Iyego co-operative is in the Muranga county, close to Kirinyaga, lying at the foothills of Aberdares. There are 8000 smallholder members, who cultivate coffee there.
Kenyan coffees often present with distinctive bright complex acidity, while remaining juicy and sweet. Depending on how you brew the coffee you will find flavors including, honeysuckle, melon, sweet stone fruits, ripe cherry tomato.