Juicy, complex and
vibrant
Grown by 1,300 smallholder farmers on the southeastern slopes of Mt. Kenya, this AB lot is processed at Kevote Factory, part of the Kirurumwe Farmers’ Cooperative Society in Embu County. The region’s fertile volcanic soil, bimodal rainfall, and high altitude support resilient varieties such as SL28, Ruiru 11, and Batian. Cherries are selectively handpicked, sorted, and pulped before undergoing 12–16 hours of wet fermentation. After washing, the parchment is dried on raised beds for 7–14 days, with constant turning to ensure even drying. The result is a bright, juicy, and complex cup with vibrant notes of blackcurrant, cherry, and dried plum—showcasing the crisp acidity and clarity Kenya is known for.