This Kenyan coffee is very notable for its sweetness and clarity. During cupping we found this coffee to be really impressive for many reasons, one of which starts with the extremely detailed natural processing approach the farmers used to process the coffee. This entails alternating between 12-24 hour periods of fermenting and drying the coffee cherry by hand, over the course of days, until nothing is left of the coffee but the coffee bean and its clean, natural flavor. The result is such a delicious cup of fruity coffee, with a complex variety of natural flavors such as vanilla and mango. This coffee is perfect for single origin espresso or as a relaxing and familiar filter coffee.