This is a single farm micro lot from a small estate farm located in one of our favorite growing regions in Kenya: Kiambu. In the cup we find a very lively acidity, bergamot, cherry, and creamsicle.
Hand picked at peak ripeness. Floated to further remove defects and depulped on the day of harvest. Dry fermented for 16-20 hours. Washed in clean water. Soaked in fresh water for an additional 24 hours. Dried on raised beds for 20 days.