Kenya | Chania Estate | Mixed | CM Natural | Filter | 200g
Region: Thika
Elevation:Ā 1524 masl
About:Ā Chania Estate was founded in 1904 by Allen Harries, Boyceās great-great-grandfather. Allen moved to Kenya from South Africa and travelled for two days from Nairobi to the area that would later become Thika. Today, Chania is planted with the French Mission, Ruiru 11, K7, SL28, and Batian coffee varieties. This lot was processed via the carbonic maceration (CM) natural method. Whole coffee cherries are fermented in an anaerobic (without oxygen) environment, in airtight barrels. Afterwards, the cherries are spread out onto raised beds to be sun-dried. The result is a very fruity and complex coffee.
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Kenya | Chania Estate | Mixed | CM Natural | Filter | 200g
Kenya | Chania Estate | Mixed | CM Natural | Filter | 200g
Region: Thika
Elevation:Ā 1524 masl
About:Ā Chania Estate was founded in 1904 by Allen Harries, Boyceās great-great-grandfather. Allen moved to Kenya from South Africa and travelled for two days from Nairobi to the area that would later become Thika. Today, Chania is planted with the French Mission, Ruiru 11, K7, SL28, and Batian coffee varieties. This lot was processed via the carbonic maceration (CM) natural method. Whole coffee cherries are fermented in an anaerobic (without oxygen) environment, in airtight barrels. Afterwards, the cherries are spread out onto raised beds to be sun-dried. The result is a very fruity and complex coffee.
Original: $15.02
-65%$15.02
$5.26Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Region: Thika
Elevation:Ā 1524 masl
About:Ā Chania Estate was founded in 1904 by Allen Harries, Boyceās great-great-grandfather. Allen moved to Kenya from South Africa and travelled for two days from Nairobi to the area that would later become Thika. Today, Chania is planted with the French Mission, Ruiru 11, K7, SL28, and Batian coffee varieties. This lot was processed via the carbonic maceration (CM) natural method. Whole coffee cherries are fermented in an anaerobic (without oxygen) environment, in airtight barrels. Afterwards, the cherries are spread out onto raised beds to be sun-dried. The result is a very fruity and complex coffee.
