Flavor: Full-bodied, black currant, rhubarb
This coffee has flavors typical of Kenyan coffee, with notes of black currant that are dominated by a juicy sweetness. The flavors are followed by an aroma and taste of rhubarb that stand out. For a light roasted coffee, the mouthfeel is pleasantly lingering and full-bodied.
We purchased the coffee through the Sucafina Specialty coffee broker and it arrived at the roastery towards the end of summer. The coffee comes from the Sereng Farmers Cooperative Society in western Kenya - hence the name Kenya Sereng. The farms within the farming community are small, averaging one hectare or space. The coffee berries are picked and sorted by hand to ensure the best possible quality. They are then pulverized and fermented for 12-24 hours depending on local climatic conditions. Then they are dried on African style raised drying beds.
Origin: Kenya, Kericho & Nandi Hills
Variety: Batian, Ruiru 11, SL28, SL34
Prosessing: Fully washed
Growing Altitude: 1500-1900 m
Roast level: Light (1/5)