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Country Kenya
Meilu producing area (Meru)
Manor Gejali processing Plant (Kigari)
1300m above sea level
Variety SL34, SL28
Baking degree shallow baking
Treatment washing
Grade AA
Floral, kiwi, orange fruit notes with berry aromas, caramel, honey, sweet and delicate taste
Flavor features: fresh, bright black cherry-like unique fruit flavor and biscuit baked aroma, obviously like wine and fruit vinegar-like sour taste, showing an elegant and delicate feeling in the tip of the tongue. For people who like to drink sour coffee is a rare choice, although it is a distinct personality of coffee, but in the flavor is quite balanced, so it is still very smooth. If you taste the single product directly, you can feel the obvious sour taste, and if you bake it a little deeper, it will strengthen its bitterness and will be more palatable.
Kenyan boutique coffee is mainly grown in the highlands around Mount Kenya, ranging from 1600 meters to 2100 meters above sea level. The soil here belongs to volcanic soil, showing crimson and orange, rich in mineral phosphorus and good drainage.
In addition to the mountains around Kenya, Mount Aigong, at the junction of western Kenya and Uganda, has also bred a good variety of Kenyan coffee beans. There are 10 coffee producing areas throughout Kenya, including Nyeri, Murang'a, Kirinyage, Embu, Meru, Kiambu, Machakos, Nakuru and Kisll. Nyeri is one of the most important producing areas. The area is dominated by the coffee industry, with the famous extinct volcano, Mount Kenya, with an elevation of 1200 meters to 2300 meters above sea level. October-December is the main production season, and June-August is the by-product season.
