Our coffees are selected from estates in the Nairobi region (usually Nyeri). The fertile volcanic rock here at 2000 metres produces a light, aromatic brew with a high acid content. Its aftertaste, being distinctly dry and crisp, is characteristic of the finest Kenya coffee. These sought-after beans have a clean, bright-flavoured style, solid body and taste with a winy character. Strong fruity acidity and full body combine in much the same way as in a fine red wine.