Region: Aberdare Range, Kisii, Nyanza, Bungamo, Nakuru and Kericho
Screen Size: PB (Peaberry)
Varietal: Ruiru II
Process: Fully washed and sun dried
Altitude: 1500-2100 meters above sea level
Aroma: Sweet and fruity
Acidity: High – distinct acidity
Body: Medium to full
Tasting Notes: Bright and fruity with a slight hint of citrus. Notes of lemony citrus may be present, even pepper, along with tones of blackberry. The aftertaste of a Kenya coffee may be quite dry with a lemony zest to it, or perhaps winey.
Additional info: A peaberry coffee bean results from a coffee cherry (fruit) producing just one relatively round (football-shaped) seed (bean) as opposed to the usual two half-beans which are roundish on one side and flat on the other side. Peaberry coffee beans are typically separated from the rest of the coffee crop and sold as a higher grade of coffee bean. From one to nine percent of any crop are peaberry, and they are said to have a higher density and more concentrated, robust flavor, rich aroma and with a distinct acidity – brighter yet lighter – than non-peaberry coffee beans from the same crop.