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NOTE: All of our premium Arabica coffees are roasted to City+ to Full City roasts, showing minimal-to-no surface oils….we want all of the flavor to stay in the beans until the coffee is ground! Despite the additional descriptors, the first flavor and aroma you'll think of is "COFFEE".


Kenya Wahundura AB

Country of Origin: Kenya
Kenya Wahundura AB
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'Tis the season for Kenya coffee1 Despite ranking 17th or 18th in world coffee production,
one could easily argue this landlocked country is #1 across-the-board on the quality front. The aromas and tastes of Kenya can't be confused with any other origin on the cupping table. Located in Kiiriani, Murang'a County in the Central Kenya District, Wahundura Factory processes
only-ripe-cherry (varietals are SL28 and Ruiru 11) input from the 1,100+ smallholder (250-300 trees per lot) farmers comprising the Kamacharia Farmers Cooperative Society. After selective handpicking and presorting, only ripe red cherry is delivered to and accepted by the factory clerks, pulped on a disc pulper and immediately fermented for 16-24 hours in fresh water. After another 24-hour soak
and rinse, the resulting parchment coffee will be dried on raised beds for 18-24 days. Our import partner Sucafina runs the dry mill, Kahawa Bora, where the final milling is done before sorting/screening, bagging and storing. AA and AB predominate the production, with small amounts of peaberry too.
This is quite the coffee! Classic Kenya notes of blackberry, black currant and a syrupy body accompany secondary notes of
vanilla and lime zest.
Out of Stock

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Andrea Spella and Badbeard
Barista extraordinaire Andrea Spella poses with Badbeard outside the Spella Cafe in downtown Portland.
"Not having Badbeard coffee at home for the past several weeks and now having it helped me realize something. Justin Kagan is a true coffee roasting genius. Damn."
Brian G., McMinnville, OR
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