I'm not one to complain about Kenyan coffees when they're at their most floral-y, so I won't be one to complain about this coffee. Kiandieri contains washed Kenyan varieties from Kenya, on the border of Kirinyaga and Nyeri. This clean and refreshing coffee reminded us of white grape, florals and red fruits.
Sey was founded by Lance Schnorenberg and Tobin Polk, and they roast in Brooklyn, New York. This coffee was roasted on 21.8.23. We recommend a slightly longer resting time with these coffees, and pursuing a higher extraction where possible.
This coffee is 250g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.