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This premium Kenyan coffee is roasted to a light-medium color to develop its tremendous body, astounding winy acidity and black currant flavor and aroma.

To reach Kenya's coffee plantations, located about 25 miles from Nairobi, one must endure a tortuous bus ride through the mountains. But, the lush countryside, steep mountain valleys and copious quantities of coffee make the trip worthwhile. Kenya has two annual harvests: the Main Crop (from October to December) and the Fly Crop (June to August) and this coffee is like no other in the world. Its unique characteristics are a result of the natural growing conditions coupled with the bean washing process. Ample rains alternating with sunshine make the Kenyan climate perfect for growing coffee. The coffee is washed for 72 hours- 6 times longer than most countries- giving it the “winy undertones”. Kenya has an auction system unrivaled by any other in the world. Each batch is assigned a lot number. The exporters are then allowed 10 days to evaluate the quality of each small lot. In an “open cry” forum, the coffee is sold to the highest bidder.