Kangema Region Kenya Coffee Kenya IYEGO Cooperative White Wine Tea Sage Flavor

[palate] bright and full taste of blueberries behind the nose. Sour taste of grapefruit and citrus; layered, with slight citrus aromas in the front, full blueberries in the middle, small amounts of strawberries in the back, sweet longan, perfect grapefruit and white wine flavors, moderate acidity and mellowness.

[remarks]: double fermentation (48-72 hours) fresh fruit flotation-de-pulp-upper fermentation tank for 1 night-water washing-shell beans put into the bottom fermentation tank to continue fermentation for 36 hours (during which a few hours to change the water)-washing-soaking for 12 hours-solarization

IYEGO cooperative farm

Unified processing, the production process is supervised by the Kenya Coffee Commission (CoffeeBoardofKenya, referred to as CBK), the management is very strict, to ensure the quality of Kenyan coffee. Kenya bean washing processing technology and high standards of quality control, has always been an example of bean-producing countries.

Kangema producing area

[manor] IYEGO Cooperative of Kenya

Volcanic soil, red soil

[variety] SL28/SL34

[altitude] 1500 m-1800 m

[rainfall] rainfall 1200 mm

[treatment method] washing

[harvest] April-June, October-December

[grade] AA (17-18 mesh)

BlackBerry, grapefruit, white wine, tea, sage, syrup, honey