Florence & Jessica Marigi - Kenya, SEY | 250g Kamathura AB is a communal

Kamathura AB is a communal lot from Kamavindi

They then undergo an anaerobic process in which the cherries are pulped and "dry fermented" for 24 hours before being fully hand-washed with fresh mountain spring water

After that

Pacamara Elevation:

and elderflower

Florence & Jessica Marigi - Kenya, SEY | 250g Kamathura AB is a communalThis is our first year working with Florence and Jessica. Their farm, Malaki, sits at very high elevation in Kiambuone of the more intriguing coffee producing regions in central Kenya. In the cup we find a dark fruit profile of blackcurrant, rhubarb, and hibiscus. VARIETAL Field Blend* REGION Kiambu ALTITUDE 1,900 masl HARVEST December 2025 PROCESSING Hand picked at peak ripeness. Floated. De pulped on the day of harvest. Dry fermented for 3648 hours.