Rwegetha is our first Kenyan from a series of 3 from the 2020 crop. It is the most refreshing, sparkling we had in a long time. The espresso is juicy, full of Pink Grapefruit, green apple and caramel flavors. Even though the acidity is high, the quality of malic acidity together with high sweetness or caramel makes that espresso very balanced.

We highly recommend to wait 3 weeks after roasting to fully enjoy this coffee!

Kiambu county is located just outside of Nairobi city. The region has a long history of coffee production and is famous for its large estates.

This coffee has undergone a traditional fully washed process. Ripe coffee cherries are carefully selected and floated in clean water to remove any immature or poor quality cherries, which float to the top of the tank. These top cherries are then pulped to remove the cherry fruit and fermented in fresh river water for 4-6 days to break down the remaining sugary mucilage.
The parchment coffee is washed with clean water in grading channels, and then dried on raised African beds for 3-5 weeks (depending on ambient climatic conditions). Once the optimum moisture content has been reached the parchment is rested for around 1 month and then hulled, graded by bean size and further
handpicked, before being bagged in GrainPro for export.