Yellow pleasure from Kenya. Think mango and apricots.
About the coffee
Kiri is grown by 12000 small farmers in a red volcanic soil at an altitude above 1450 meters. After being handpicked, the beans are fermented overnight to break down the sugars and then carefully cleaned in the soaking tanks. After that, the beans are set to dry on African beds for 7 to 15 days, resulting in a coffee with sweet apricot like notes and a citric taste.
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