The coffee is naturally processed, a rarity for Kenya. The cherries are carefully turned on raised African beds for up to 6 weeks.
Probably one of the reasons that great Kenyan coffee is harder to come by is that a lot of the estates outside Nairobi (Kamundu, is just north of Nairobi), are getting sold off for property development
Farm: Kamundu Estate, Kiambu, Kenya
Altitude: 1,950 m
Variety: SL34 arabica
Flavour: Apricot jam, fruit pastilles & creamy