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The Kiamabara is grown and processed near Karatina in the Nyeri region of Kenya at about 1,600 meters above sea level. This coffee provides an elaborate array of aromas and flavours including lime and meyer lemon, marmalade, dried apricot, raisin, black currant and even a hint of sweet pipe tobacco. The bright acidity which is typical of great Kenyan coffees is balanced by the multitude of sweet fruit flavours.
Try the Kiamabara in a french press to coax out more earthy tobacco notes, or in a chemex or pour-over to highlight the fruit and citrus acidity.
