Kenia Kiambu Spike AA

Spike AA is a single-origin coffee from the Kaira-ini area in Kiambu County, Kenya, grown at 1,930 meters above sea level on a 12-hectare farm managed by Moses Kamura. The farm cultivates SL-28, SL-34, and Ruiru 11 varieties planted in separate blocks. Processed using the traditional Kenyan wet method with 72-hour fermentation after mechanical pulping, followed by approximately 10 days of drying on raised beds. The cup is intensely aromatic and juicy, with notes of brown sugar, maple, muscat grape, and dried tamarind, complemented by bright acidity and a long spiced finish reminiscent of five-spice powder (anise, clove, cassia, fennel, and Sichuan pepper).