This single origin, whole bean coffee from the Wanja coffee estate produces an exemplary, clean cup with sparkling, citris-like acidity that highlights the best of what Kenyan coffee has to offer.
The Wanja coffee estate is located in Kirinyaga region on the southern slopes of Mount Kenya, the tallest mountain in the country, and the second tallest mountain in all of Africa behind Mount Kilimanjaro. The volcanic soil in Kirinyaga is nutrient rich, and coupled with high altitudinal zones, makes the region conducive to growing high caliber, dense coffees. Wanja Estate sits between 1600 and 1850 meters above sea level.
This coffee is processed using the typical Kenya "double wash" method, one of the secrets behind the cup clarity of Kenyan coffees. First, the coffee is fermented for 12-24 hours after depulping, then moved to a secondary tank where it is soaked for another 12 hours to clean off all of the sticky fruit mucilage attached to the seed. The parchment-covered coffee is then moved to raised drying beds where it will dry over the course of a couple of weeks, and during that time, the coffee is hand sorted for defects.
Producer: Wanja Estate
Tasting Notes: Tangerine, lemongrass tea