This natural Kenyan coffee comes from Ndiaini Factory in Nyeri, grown between 1,700 and 1,950 masl. Ripe cherries are fermented in sealed bags for 24–72 hours before drying on raised beds for about a month. In the cup, we find red grape and strawberry sweetness, lifted by orange, grapefruit and lemon. A silky mouthfeel brings these bright, juicy flavours together.