An espresso that welcomes the first spring sunshine! With the first sip, you'll taste the freshness of grapefruit marmalade and wild strawberries, with its higher acidity possibly surprising you. The aftertaste, however, brings a pleasant fullness of chocolate liqueur, which beautifully balances the overall experience. Despite the espresso's higher acidity, it remains complex, full-bodied, and pairs wonderfully with milk.
Our coffee is grown at the Endebess Estate, beautifully located in the northern part of Kenya’s Rift Valley. It lies in the Trans Nzoia district, not far from the bustling town of Kitale and the slopes of Mount Elgon. The estate spans 750 hectares, with one-third dedicated to coffee cultivation. But that's not all; this farm prides itself on exceptional care for its coffee cherries, which are washed with sweet spring water from the Koitobos river and then sun-dried for about 28 days on special African drying beds. The process is carried out with incredible attention to detail — the beans are turned at least 112 times to achieve optimal drying!
Natural coffee processing is like the alchemy of flavor, where each coffee bean is an artistic creation crafted by nature itself. Imagine sweet, full-bodied coffee cherries as they rest on African drying beds, bathed in sunlight and driven by the wind. In this methodical process, the cherries dry with the pulp, allowing all of their natural sugars and oils to penetrate the beans. The result? Coffee with rich, fruity tones and a deep profile, just as complex as the process it has undergone. When you taste coffee processed naturally for the first time, a new world of coffee adventures opens up, full of flavors you never imagined.