Kenya Anaerobic Honey
This is our first Kenyan coffee ever and its an absolute fruit bomb. Being part of our Green Range, it exhibits a vibrant, lime-like acidity that lingers on the palate. Being an anaerobic honey, the cherries are left to ferment for 48 hours in tanks without oxygen. They are then pulped and dried as a red honey. As the Kiguri is from a cooperative, taking cherries from over 1500 different smallholder farms, it is complex, with hints of stone fruits, citrus, and blackcurrant.
THIS COFFEE COLOUR IS
Acidity & Clarity
Very complex coffee with notes of Stones Fruits, Dried Fruits, Florals, Honey and Spices