A blend of Arabica Ruiru and Batian processed using the washed method. The darker roast makes the coffee suitable mainly for espresso. The most noticeable notes are dark chocolate and candied citrus sweetness.
The coffee received an SCA score of 85.75.
It was grown at an altitude of 1800 m.a.s.l..
The grains are processed using the washed method.
We roasted it at Light French / VIenna roast.
You can enjoy coffee with mild citrus acidity and intense dark chocolate taste.
Chocolate Arabica from Kenya enlivened with candied citrus flavors.
