Medium Roast Coffee
FLAVOR: Stone Fruit, Apricot, Dark Chocolate, Lime, Brown Sugar, Roasted Almond
 
About the Coffee:
Kenyan green coffee beans are renowned for their bold, fruit-forward flavors and complex acidity
Producers handpick ripe cherries in the early morning and transport them to the wet mill, where the cherries are spread out for sorting. Clean water is poured into the de-pulper, which removes the outer fruit of the cherries between two rotating abrasive slabs. 
The next day, the wet mill manager checks the fermentation tanks and decides to proceed with processing based on the "feel" of the fermented parchment. As the washed beans spill into the washing channels, producers repeatedly push the coffee with wooden shunts to sort the beans by density. The denser, higher-quality beans are then left to sun-dry on raised beds until they reach a moisture content of 10-12%.