From the same washing station as Riakahara, a coffee we served earlier in the year, this lot shares many of the same qualities that made that coffee so great. Again, an engaged and decidedly young station management, great lot separation and old school Kenyan coffee knowhow unsurprisingly makes for a banging coffee.
Brewed as filter we pick up on delicate florals with red currant acidity, brewed as espresso we taste cherry pie and hints of fresh fig.
