Bright, juicy, and sweetly layered — Kenya Kahunyo AB offers a beautiful balance of fruit and sweetness. The cup bursts with flavors of ripe apricot, zesty grapefruit, and brown sugar, finishing clean and elegant.

Produced in the Murang’a region, this coffee is processed at the Kahunyo Washing Station, part of the Thikagiki Farmers’ Cooperative Society. Smallholder farmers cultivate coffee at 1,600–1,800 meters above sea level, on rich volcanic soils that encourage slow cherry ripening and complex flavor development.

The coffee is processed using the classic Kenyan fully washed method: cherries are fermented for 16–18 hours, thoroughly washed, and dried on raised beds for about 7 days. Careful handling throughout the process preserves the coffee’s clarity and bright profile. A varietal mix of SL28, SL34, and Ruiru 11 delivers a cup where citrusy acidity meets brown sugar sweetness, rounded by juicy stone fruit notes.