Kenya Ndia-Ini Nyeri Natural ESPRESSO anaerobic While Huila accounts for nearly

While Huila accounts for nearly 20% of the country's production

providing ideal coffee growing conditions

Final humidity stabilization for 10 days inside a warehouse (Fique Bags)

Variety: Typica & Timor Hybrid

Kenya Ndia-Ini Nyeri Natural ESPRESSO anaerobic While Huila accounts for nearlyOrigin: Kenya Region: Mukurweini, Nyeri Altitude: 1800 1900 meters above sea level Washing Station: Ndia Ini Cooperative Growers: 369 farmers delivering to Ndia Ini station Variety: Batian, Ruiru 11, SL28 and SL34 Process: Natural Tasting Notes: TBC Natural processed coffees are less common in Kenya, but this delicious, fruity Natural from Ndia Ini Cooperative highlights all the best parts of Natural coffees combined with Nyeris superb microclimates.