Tart Cherry, Cabernet, Dark Chocolate
|Kiambu, Ruiru, Kenya||1340 meters|
|SL-38, SL-24, Heirloom||Washed|
This microlot finds us from Edward Githinji, owner and operator of Windrush Estate in Kiambu, Kenya. This small estate has been producing coffees for nearly 70 years, making it one of Kenya’s oldest operating estates. What makes this microlot so unique is that it is processed at an on-site mill and washing station. With notes of tart cherry, cabernet, and dark chocolate, Windrush is a great example of the traditional Kenyan complexity known to its region.