Tasting Notes: Mango, Currant, Butterscotch
Altitude: 1918 MASL
Variety: SL-34, SL-28, Ruiru 11, Batian
Fermentation: 16-24 hours
Drying Method: Drying beds, 21 days
The Thiriku factory was registered in 2000 and is located in the heart of the Nyeri county. Cherries from this factory have been carefully hand-picked and sorted for ripeness by the farmers, then depulped and graded by density, with fermentation under closed shade. After the coffee has been graded and washed, they are left to soak in water from the Gatomboya stream.
This coffee has vibrant fruit notes of tropical Mango and Currant, and is intensely sweet with lots of weight, tasting like Butterscotch. We always love a good quality Kenyan coffee!