Sweet and juicy, just like homemade lemonade made from fresh oranges. That's exactly what the new Kenya from the Dutch roaster Friedhats is like. Fresh, energetic, and full of distinctive flavors that will wake you up better than a morning shower. The flavor has clear notes of orange lemonade, underscored by light lavender and the rounded sweetness of sugar molasses. It's the kind of coffee that grabs you with the first sip—and with each subsequent sip, you want to fall in love with it all over again. Coffee from Kenya is simply a good old classic, the kind of staple you keep coming back to because it never disappoints – and always pleases.
The beans come from the Murang'a region, between Nairobi and the majestic Mt. Kenya, where they grow on fertile volcanic soil at an altitude of 1,600 to 1,800 meters above sea level. The coffee is processed at the Wahundura washing station, which is part of the Kamacharia Farmers' Cooperative. More than 1,100 small farmers are involved in producing this coffee, which they grow with care and respect for nature and tradition.
Kenya KAMACHARIA is processed using the washed method, which is typical for local production. Washed processing means that the pulp of the coffee cherry is separated using water. First, the cherries are poured into water, where the overripe or unripe ones that float to the surface are discarded. Then the skin and part of the pulp are mechanically removed, and the beans are left to ferment in water for 12 to 48 hours to completely remove any remaining pulp. They are then thoroughly washed with clean water and dried either in the sun or on raised African beds.