Coffee Origin: Kenya; Thika District, Central Province

Coffee Species:
Arabica

Coffee Varietal:
SL28, SL34, K7, & Ruiru 11

Coffee Elevation
1530 m

Coffee Farm/ Producers
The Muigai family

Coffee Roasting Date, Roaster
Noble Coffee Roasting - 3/16/2015

Coffee Processing
Washed, then sundried

The beans have the fragrance of hickory, white grapefruit, red current, dill, lilac, earth, leather, oak barrels, tannin, yeast, coca powder, magnolia, squash blossom, baking soda, wheat

The grounds have the fragrance of red current, red grapefruit, molasses, clove, cinnamon, curry, nougat, baking soda, leather, oak, caper, tasted hops, dill, bing cherry, marionberry and a delicate note of bottle brush

The aroma of this coffee is of raisin, tart cherry, maple syrup, cashew, oak, dill, tamarind, coca powder, bottle brush

This is a full body coffee with a velvety coating. as it cools it become more of a smooth syrupy fell

This is a high acidity coffee that has a bright tart forward tapering to a juicy and lingering complex balance

The flavors of this coffee are of tart cherry, red grapefruit, dill, oak, tomato paste, wheat, baking soda, hop, magnolia, earth, squash blossom, muted cinnamon, black grape

As this coffee cools the red grapefruit comes through more along with bittersweet chocolate, and honeydew mellon

Coffee Origin: Kenya, Kirinyaga

Coffee Species:
Arabica

Coffee Varietal:
SL-28

Coffee Elevation:
1,640 M

Coffee Farm/ Producers
Muthonjo Estate

Coffee Roasting Date, Roaster
Portola Coffee Lab - 3/2/2015

Coffee Processing:
Washed

The beans have the fragrance of cinnamon, cumin, plum, black current, cabernet grape, honey suckle, cream de mint, vanilla, faint hint of coca powder, lavender and mangosteen

The grounds have the fragrance of prune,white pepper, dried goji, pink salt, black current, coca nibs, Mexican papaya, magnolia, musk, soil, aloe, soy sauce, dried cherry and turmeric

The aroma of this coffee is of raisin, oak, magnolia, coca powder, thyme, dried goji, soil, tamarind, coconut husk, black current, lavender oil, sapodilla, and turmeric

This is a full body coffee that is dynamic in texture like a chewy coating that is also a slight velvety, well rounded through out and still is juicy at the end

This is a high acidity coffee that is bright, juicy with a deep lingering complexity through out the cup

The flavors of this coffee are of blood orange, lavender, Mexican Papaya, black current, dark chocolate, tamarind, goji, hay, watermelon, rubbed sage, plum

As it cools red grapefruit comes through along with the black current, coconut, cracked ginger