Wakamata AB

Wakamata AB

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Tasting guide:

Orange - Rooibos - Zest


Origin: Nyeri, Kenya

Farmers: Smallholders

Altitude: 1600-1800m

Varieties: SL34, SL28, Batian, Ruiru 11

Process: Washed

Fermentation Time: 16-24 Hours

Drying Method: Drying Beds

Drying Time: 21 Days


Sourced through our friends at Apex Coffee Imports. Through their words:

"The Wakamata factory is the newest addition to the Tenkangu FCS. This cooperative has over 400 members who produce around 650 bags per season. The manager of the Wakamata factory is highly experienced and detail-oriented which is evident in the quality of coffees produced at this station. Ripe cherries are selected and sorted for defects before going into production where each stage is monitored by the manager for quality. This cooperative maintains traceability by integrating the same processing method throughout the society. They also distribute manure to their farmers as an organic fertilizer for their coffee plants."