Kenya Blue Plantation

Description

In the cup: Aroma of blackberries, currants, roasted nuts and burnt caramel.

Flavours of caramel, blackberries, candied citrus and long cocoa aftertaste. Medium citrus acidity. Silky medium body.

Kenya was one of the last places to cultivate coffee, nearly 300 years after the plant was first grown for trade—an intriguing contrast given that its neighbor, Ethiopia, is the birthplace of coffee. The varieties introduced to Kenya had journeyed around the world, mutating in different climates before returning to the African continent. Once adapted to the rich volcanic soil surrounding Mt. Kenya, these beans developed the distinct and complex flavor profiles for which Kenyan coffee is now famous.