This coffee from the Mara Estate in South-West Kenya has a very distinct flavour profile. The ripe cherries are fermented in large wooden barrels for 4-6 days then dried on raised beds under the Kenyan sun. This process brings out very bold complex characteristics. We have roasted this to a medium-dark to balance the intrinsic flavours with a slightly darker finish. This coffee has a black tea like character with winey fruity floral notes. I was very surprised at how the individual nuances come forward as the coffee cools. I have been experimenting a lot recently with fermentation and it is great to taste such a bold application to the coffee bean.
