Kenya AA Mititu Estate

Local Geography: This coffee hails from the foothills of Mt. Kenya, in East Africa

Soil Type: Red volcanic soil

Preparation & Drying Process: Wet-process of fermenting the coffee cherries for 36-72 hours to remove the fruit they are then sun-dried for at least two weeks to reduce the moisture and cure the bean. AA refers to the size of the beans and does not denote quality.

Elevation: Grown at an elevation of 5,000 feet above sea level.

Roastmaster's Notes and Recommendations: The Kenya AA Mititu Estate has been roasted Full Medium to tone down the acidity and bring out flavors of berries and dark chocolate. Our Kenya pairs well with aged goat cheeses and fruit desserts.