Kiambu County is right in the heart of Kenya’s coffee growing area. Volcanic red and acidic soils and two rainy seasons a year produce exceptional coffees. Coffee is hand picked, disc pulped, fully fermented and washed. Sun drying is on elevated tables.
Komothai Farmers Co-operative Society is one of the larger co-ops in Kenya who operate a number of mills with the involvement of their member growers.
The roast really captures the complexity that this coffee has to offer when us brewed using a filter method - offering flavours of dark chocolate, marmalade and berries.