Blueberry jam, sweet strawberries, and a splash of dessert wine—that’s a combination you might expect to find in a dessert rather than in a cup of coffee. But that’s exactly the flavor profile offered by this natural-processed Kenyan coffee from the Krok roastery in Jičín. Distinctive fruity notes are accompanied by the pleasant sweetness of chocolate, which beautifully rounds out the entire taste experience. Thanks to its intensity and sweet character, it will delight anyone who enjoys discovering less traditional expressions of Kenyan coffee.
The coffee comes from the Endebess Estate in the Trans Nzoia region, in northwestern Kenya. The estate is located near the town of Kitale, at the foot of the extinct volcano Mount Elgon, where the landscape is dotted with mountain ranges, forests, and fertile volcanic soils. Coffee trees grow here at an elevation of 1,750–1,950 meters above sea level, which, combined with the cooler climate, contributes to a slower ripening of the cherries. Of the farm’s total area of approximately 758 hectares, about 248 hectares are dedicated to coffee cultivation. The varieties grown here— SL28, SL34, Ruiru 11, and Batian—are the very ones used to produce this coffee.
While Kenyan coffees are often processed using the washed method, this lot underwent natural processing. After selective harvesting and careful sorting, the whole ripe cherries are spread out on African drying beds, where they are sun-dried for approximately 21–28 days. During this time, they are turned at least four times a day to ensure even drying and prevent unwanted fermentation. It is precisely this process that helps create the distinctly sweet and fruity character of the final cup.
- Altitude: 1,750–1,950 m above sea level
- Farmer: Kaitet Tea Plantation