A washed selection of the usual Kenyan varieties (SL28, SL34, Ruiru 11 & Batian) from the Gikanda Cooperative’s ‘Gichathaini’ Coffee Factory in Nyeri, Kenya. Nyeri is one of the more tumultuous locations for coffee in Kenya at the moment, facing an omnipresent threat due to ecological change and urban sprawl. Nevertheless, with a very consistent season under its belt Kenyan coffee is beginning to crawl back to it’s old vibrant self and potential. In this lot you’ll see: vibrant juice from left to right, reminding us of pink lemonade, star fruit, grape and florals whilst hot, shifting to berries and lemonade as it cools!
Coffee Collective was founded by 2006 World Barista Champion Klaus Thomsen as well as Peter Dupont and Casper Engel Rasmussen and they roast in Copenhagen, Denmark. This coffee was roasted on 6.2.26.
This coffee is 250g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.