This coffee opens with crimson florals and a dried red fruit character, with tropical acidity and sugarcane sweetness coming through on the finish.

Coffee production in Kenya exists at two opposite extremes. Most coffee is grown by smallholder farmers working plots of just 1/8 to 1/4 of a hectare, who rely on local washing stations to process their harvest. At the other end of the spectrum are large farms such as Riara Estate, where coffee is grown and processed on-site across 74 hectares and nearly 80,000 coffee trees.