This selection comes from small farms on the high plateaus south of Mount Kenya, within the Nyeri, Kirinyaga, and Kiambu counties. Most Kenyan coffee producers are smallholders with about 300 trees, while some own larger estates grouped into cooperatives. The coffee is processed using the Kenyan washing or double washing method, a national expertise, and varieties like K7 contribute to Kenya's reputation for producing specialty coffees with brilliant acidity.
Acidity: High
Altitude: 1700 - 2200 m.a.s.l.
Variety: K7, Kiambu
Process: Washed
