Aroma
Intense - Floral - Peach and yellow fruits
Taste
Juicy - Floral - Brown sugar
Grinding
Quantity
Price
14,75€
Description and details
This particular AA grade premium selection coffee exceeds the others in terms of acidity and complexity. The intense, floral, peach and yellow fruit aroma is accompanied by a succulent, floral and cane sugar taste. Origin: Kenya Region: Nyeri Country Botanical species: Arabica Variety: Batian, Ruiru Altitude: 1,200 - 1,900 masl Processing: Washed - Sun-dried Classification: PREMIUM - AA - Screen 18/19 Roasting: · slow, to give each bean the right amount of time to develop and a perfect texture · light, to respect its quality and bring out all its individual nuances · dedicated to single-origin and · 100% artisanal order, exclusively handcrafted by the more than 20 years' experience of a true artisan roaster Cooling: naturally air-cooled to ensure a pure product without interference
SCA score at origin
Aroma
8.00
Taste
8.00
Acidity
8.00
Aftertaste
8.00
Body
8.00
Equilibrium
8.00
Global
8.00
Uniformity
10.00
Sweetness
10.00
Cup
10.00
Score
86.00
Kenia Matunda
This coffee takes its name from the Matunda, a legendary vase formed by lava, which nature itself has hidden in the depths of one of the highest volcanoes of Mount Kenya, for the natives the throne of a deity. It contains the tastiest fruit, especially yellow fruits and nuts, and is wrapped in soil so fertile that it never decays. Whoever finds it and takes a fruit by putting the stones or seeds back in, will grow a piece identical to the previous one; stealing it from the ground would mean cutting off the roots, causing the fruit to wilt immediately. The Matunda reminds us of the importance of taking care of the land that offers us food, without being greedy or depriving other living beings of the gifts that it offers us. And in Nyeri in fact, on the south-western slopes of Mount Kenya, the fruits of the earth are true gifts of nature: very special coffees such as this PREMIUM selection of grade AA, which surpasses other coffees in complexity, with indigenous varieties grown in the gardens of small farmers, washed and dried on typical African beds, with explosive juicy flavours and incisive acidity due to the abundant phosphoric acid in the soil.
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