Kenya Gichathaini PB

A Peaberry lot grown in Nyeri, Kenya (approx. 1650 MASL), composed of SL28 and SL34. The coffee is dry-washed (depulped and fermented dry ~24 hours, channel washed) and dried on raised beds for ~15 days. Bright, juicy cup with vibrant citrus and grapefruit notes, raw sugar sweetness, rose hip and apple; medium roast and lively body.