Kenya — Muthuaini AA

"This coffee has been processed using the double-soak method, a technique commonly used across East Africa and particularly associated with Kenya. After depulping, fermenting and washing to remove mucilage, the coffee is submerged again in fresh water before drying. This additional soaking helps remove remaining organic material and further stabilizes the coffee, enhancing flavor while contributing to a slightly silkier texture and clean, juicy finish. The lot is a mix of SL28 and SL34, the two varietals most closely associated with Kenya's classic cup profile. While Kenyan coffees are often recognized for darker berry notes like blackcurrant or blackberry, this lot has brighter fruit notes of citrus."