BLACKBERRY – JAMMY – GOOSEBERRY
Some of the best coffees we’ve had was grown on or near volcanoes. If you’ve ever read a coffee info card like this, chances are you’ve glanced over some description of the coffee growing in ”rich, red, fertile and volcanic soil”. Roasters tend to get excited over volcanoes but not because it reminds us of the spring of 2010 when we all learned how to spell Eyjafjallajökull. It’s mostly because they offer some of the best properties soil can have for growing coffee. It’s light, almost fluffy, making the perfect growing grounds for roots. The porous structure retains water while the deep grown roots drain easily, making the coffee trees perfectly hydrated. They also flourish with a nutritious diet of minerals and chemicals, which Mount Kenya is more than generous to supply. Kirinyaga, the Kikuyu word for Mount Kenya, is known for it’s exceptional quality coffees with big bold fruit flavour, just like this lot. A great example of a classic Kenyan profile with lots of blackberry and black currant notes.