Popular comparisons
| Origin | Nyeri County, Kenya |
| Varietals | Arabica (AB Plus), SL28, SL34 (Bourbon-based) |
| Altitude | 1,950 meters |
| Process | Fully washed and sun-dried |
| Harvest periods | April-June, October-December |
| Form | Whole bean |
Kenya Nyeri Giakanja Mombasa AB plus Fully Washed Arabica raw coffee beans Bright wine like acidity, thin to medium body, black cherry, sweet, floral, rich coffee flavor, lemon / lime, clean, honey, tea, nice short finish. Roasting Aroma: Oats, sweet bread, black cherry, caramel Dry Aroma: Bright Chocolate, caramel, black cherry, light floral Brewed Aroma: Chocolate, spice, black cherry, caramel Growers: Small Holder Producers of Nyeri County organized around Giakanja washing station. Grade: AB Plus Varietals: Ruiru 11, SL28, SL34 (the SL varietals are Bourbon based and have been common and respected in Kenya for Many years) Altitude: 1,950 Meters Above Sea Level Region: Nyeri County Kenya Processing: Fully Washed and sun dried on African raised beds Soil: Volcanic Loam Harvest: April - June, October - December
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