Kenya Ainabtany AB Washed
Kenya Ainabtany AB Washed
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Zesty lime and orange, balanced with dried fruit undertones and a delightful sweetness.
Tasting Notes Dried Fruit | Orange | Lime
Roast Type Filter
Aroma ⚫︎⚫︎⚪︎⚪︎⚪︎
Body ⚫︎⚫︎⚪︎⚪︎⚪︎
Aftertaste ⚫︎⚫︎⚬⚪︎⚪︎
Fruitiness ⚫︎⚫︎⚫︎⚫︎⚫︎
Nuttiness
Acidity ⚫︎⚫︎⚫︎⚫︎⚪︎
Sweetness ⚫︎⚫︎⚫︎⚫︎⚪︎
Bitterness ⚫︎⚪︎⚪︎⚪︎⚪︎
Country Kenya
Region Kericho and Bomet county
Producer Lot 20
Process Washed
Varietal SL28, SL34
Altitude 1750masl
| Producer Information Lot 20 work with a group of coffee producers from Kericho and Bomet counties in the southern part of the Rift Valley in Kenya. They are passionate about farming and have goals to produce delicious coffee that showcases the beauty of their region. Sourcing transparently from Kenya can be a challenge on a good day and near impossible on a bad one, for reasons that are only obvious to any one who has tried buying transparently traded coffee from the country. Lot 20, however, is trying something new. They are from Kenya, their coffee is grown in Kenya, processed Kenya, exported by Kenyans. And Lot 20 has the receipts to prove it. All Lot 20 coffees have limited releases since they are sourced from small micro-lots deemed to be exceptional examples of farming innovation that create unique flavour experiences. |
Packing
Packing
Our signature refillable coffee tin is made with food grade metal from Taiwan. Airtight double lids seal in freshness and it can store coffee directly.
We have taken care that all of the products we use to package our coffees are recyclable. Please take care to re-use and recycle our packaging products wherever possible.
Roasted Day
Roasted Day
Our coffee is roasted to order mostly. That means we wait until we receive your order before we fire up the roaster.
Some beans will degassing before despatch but we promise our coffee is roasted no longer than 14 days ago.
Drinking Experience
Drinking Experience
We encourage you to start drinking when you receiving the beans, so that you can experience the changes from undegas coffee beans to fully degassed ones.
But we recommended to start brewing between 14-31 days after roasted day.
Flavor and the aroma would degrade significantly with time because of a chemical reaction with oxygen, oxidation makes coffee beans go stale and overall unpleasant. So we recommend finished the coffee beans better in 2 months after the roasted day.
