Vienna/FC+, This medium to dark roast showcases the depth and complexity of the Kenyan bean. We love its delicate hints of lemon, molasses, brown sugar and berry and its smooth finish.

Kenyan coffees are prized for being big and bold, which is why they are consistently some of the highest priced coffees on the market. That said, unique flavor differences characterize beans from different regions in Kenya.

Almost all Kenya coffee is processed by the wet-process method. A slow tank fermentation of 2-4 days allows the beans to be fully separated from the berry before running them through the washing channels and onto racks for sun drying and regular rotation.

Altitude Grown - Above 5,000 feet.