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This coffee lot was processed at the Ngerwe processing station owned by the Kibugu Farmer Cooperative Society and located just outside of the town of Kibugu in Kenya's Embu region. Over 550 farmers deliver ripe cherries to the station. After ripe cherries arrive at Ngerwe, they are de-pulped, then fermented overnight to break down the mucilage before it is washed, soaked for an extra 16h, and spread out on raised beds to start the drying process. Over the course of the drying process, typically 7 to 15 days, the beans are turned and sorted by hand to ensure uniform drying and to remove defects.
This coffee has the absolute perfect balance of silky body and tart acidity with that extra richness and intense lime and cherry flavors, with caramel under layer, sparkling tart yet honey sweet acidity and an incredibly whipped body, all coming together whipping flavors into a stunning cup!