This bright and aromatic offering comes from the Roi Estate in Kenya, located just north of Nairobi on the foothills of the Aberdare ridge. The coffee grows at an altitude of 1700m above sea level in red volcanic soil rich in organic matter, perfect conditions for producing high quality coffee. The country’s climate is also ideal for coffee production with a balanced temperature all year round that’s only interrupted by two distinct wet seasons.
Kenyan coffee is renowned worldwide for its sparkling acidity and intricate flavours, an important part of gaining this reputation is the attentiveness given towards the processing of the bean. The Roi Estate allows for 48 hours of fermentation where the coffee passes through two separate tanks, here the coffee absorbs the fruitiness that emanates from the skin surrounding the bean. The bean then goes through a soaking process where it sits under clean water for another 24 hours allowing the amino acids and proteins in the cellular structure of each bean to develop, resulting in higher levels of acidity and complex fruit ﬂavours that Kenyan coffees are so famed for.
Another contributing factor to the stunning acidity and flavour we found from this coffee is the combination of the SL28 and SL34 varieties that make up its DNA. Both are mutations of Typica and Bourbon and native to Kenya, with SL34 giving the bean strength and resistance to heavy rainfall at high altitude and SL28 gives the highly sought after cup qualities of intense citric acidity, great sweetness and complexity.
Your coffee will arrive within 3-5 days after placing the order. Unfortunately we are unable to fulfil international deliveries at the moment.