Great blend of coffee from Kenya, Tanzania, and Ethiopia
Kenya:Tasting Profile: Bright Acidity, Orange, Lemon, Floral, Effervescent Region: Othaya, Nyeri County Altitude: 1,700-1,890 M Process: Fully Washed and Dried on Raised Beds Variety: SL28, SL34, Ruiru 11, and Batian
Tanzania:Roast: Medium-light Tasting Profile: Pear, floral, jasmine, strawberry. Grower: Small cooperative farmers in the Mbeya area Variety: Bourbon & Kent Region: Mbeya Region of Tanzania Altitude: 1200-1900 M Soil Type: Clay Minerals Process: Fully washed and dried on raised beds
Ethiopia: Roast: Med-light Tasting Profile: Milk chocolate, fruity, caramel Grower: Smallholder farmers from thee Sidama zone. Variety: Indigenous Heirloom Cultivars Region: Sidama Zone, Ethiopia Altitude: 1700-1900 M Soil Type: Nitisols Process: Full natural, sorted by hand. Dried on raised beds
