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Kenya’s high altitudes, ideal climate and strong farming traditions result in truly spectacular coffee, characterized by bright acidity, complex notes and sweetness. Roasting at temperatures reaching 195 degress centigrade for 17 minutes unlocks hints of burnt sugar in this full-buding coffee, offering the sweetness of vanilla malt, while tingling tastebuds with its mild orange peel acidity and the subtle flavours of baker’s chocolate, leaving a lingering finish.
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