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A gorgeous, washed process bean, bright, fruit forward, and complex acidity, with defined citrus juice flavor notes. A melange of tangerine and mandarin blossoms into your mouth, accented by berry and apricot, this is a classic high end Kenyan coffee. This AB bean is slightly smaller than the AA version we have roasted in the past, a 15/16 screen vs. a 17/18.
The Ichuga beans are grown in the Kenyan Nyeri County highlands and processed at the Ichuga wet mill, operated by the Kiama farmers’ co-operative society. Centrally located between the Western slopes of the Aberdare range and the Eastern slopes of the highest mountain in Kenya, Mt.Kenya, this bean is grown at altitudes ranging between 5,250-5,850 feet.
The ripest cherries are selected by the over 3,000 co-operative members, and processed in the fresh water of the Gathiururuko Stream. This is followed by the traditional process of de-pulping, and then fermenting in water for 12-48 hours. After being washed and graded, it is slowly dried on raised African beds for up to 3 weeks.
This elegant Ethiopian bean offers complex yet silky flavors of black tea. The taste of peach, sweet sugar plum, honeysuckle and chocolate pair nicely with light floral aromas of lavender, ending with a delicate, pleasing, acidic punch. The soft flavors of this bean make it best served as a medium roast.
The farm collectives are located in Halo Beriti Woreda, in the Gedeb District region of Ethiopia, averaging about 6,500 feet above sea level.
The beans are hand picked, wet-processed and fermented for three days before being separated from the fruit. This process allows the beans to absorb the sugars in the coffee fruit, creating a stronger full-body flavor.