Dark roast with a full body. Orange acidity with a lingering finish. Hints of vanilla, burnt sugar & chocolate. The Mt Kenya region is home to some of the most fertile soils in Kenya. Combined with high altitudes and an ideal climate, a truly spectacular coffee is the outcome. Roasting this dark unlocks hints of burnt sugar and a full body, offering the sweetness of vanilla malt, while tingling tastebuds with its orange peel acidity and the subtle flavours of bakers chocolate, leaving a lingering finish.
