This is a honey processed lot, relatively unheard of for Kenyan coffee. Ripe cherries are carefully selected and floated in clean water to remove any immature or poor quality cherries, which float to the top of the tank. These top cherries are then de-pulped to remove the majority of the fruit, whilst retaining the sugary mucilage on the outside of the bean.


The coffee is then placed straight onto raised African beds to dry in the sun. The parchment must be consistently turned to prevent over-fermentation, mould, or the clumping from the sugars drying on the bean.


After the parchment reaches its optimum moisture content of 12.5% it is rested in a cool, dry environment prior to secondary processing (hulling, grading and hand-picking).

Kenya - AB Gulmarg

Grind options
  • Country:                       Kenya

    Region:                         Kiambu

    Varietal:                        SL34

    Process:                        Honey

    Tasting Notes:            Plum, Sour Apple, Pear



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