Kenya Ndia-Ini Nyeri Natural ESPRESSO anaerobic

Kenya Ndia-Ini Nyeri Natural ESPRESSO anaerobicOrigin: Kenya Region: Mukurweini, Nyeri Altitude: 1800 1900 meters above sea level Washing Station: Ndia Ini Cooperative Growers: 369 farmers delivering to Ndia Ini station Variety: Batian, Ruiru 11, SL28 and SL34 Process: Natural Tasting Notes: TBC Natural processed coffees are less common in Kenya, but this delicious, fruity Natural from Ndia Ini Cooperative highlights all the best parts of Natural coffees combined with Nyeris superb microclimates.

Ethiopia Tade GG Microlot 3 2022

providing ideal coffee growing conditions

Washing Station: Gahehe

Final humidity stabilization for 10 days inside a warehouse (Fique Bags)

a manual selection process is undertaken to eliminate impurities

Variety: Typica & Timor Hybrid

use 2 level scoops

citrus and milk chocolate

Several of his lots have been finalists in the Cup of Excellence

Timor’s production is primarily commercial grade arabica

While Huila accounts for nearly 20% of the country's production

It has 31 stepped grind settings and a large easy to use dial making grind changes effortless