This selection of the best coffees around the famous Mount Kenya, the second highest mountain range in Africa, is harvested by small farmers from various cooperatives. These excellent Arabica coffees grow at great heights (1,750 to 1,900m above sea level) on fertile volcanic soil on the slopes of Mount Kenya.
The harvest season lasts from November to December. After picking, the cherry is peeled in the wet mill and washed with fresh river water. They then dry in the sun on loft beds before they are brought to the drying mill for further processing and prepared for export.
In the cup, the "Mount Kenya Selection AA +" unfolds its fruity, intense taste, full body and a lovely aroma. The fruity notes of currants, light fruits and the light sweetness of caramelized lime give the typical Kenyan coffee taste.