Producer

Coffee is perhaps the only drink that we gladly reach for regardless of the season, at least in a different form. This evergreen is also shown by the fact that in Kenya, for example, it is harvested in winter. Of course, next to the Equator, winter means something different, but that doesn't bother the numerous smallholder families who hand-harvested the green coffee that reached us from the Kiamwangi processing station. The extremity of Africa comes out here in every way, in the best sense. In particular, the fruit has to survive long dry periods, very high above sea level. The hybrid varieties whose resistance has resulted in exceptional aroma potential are capable of this.

Plantation and Processing

It's no wonder that batches from this region are processed completely by hand and with fresh water, which are separated, left to ferment and then washed consecutively for at least 24 hours. We are lucky to be able to roast like this!