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kumquat, chamomile, papaya
ALTITUDE: 2200-2300 masl
PROCESSING: Kenya Process
Kokosa brews a sparkling cup with clean citrus highlights, subtle floral undertones, and honeyed sweetness. We taste notes of kumquat, grapefruit, papaya, and chamomile.
This coffee was produced under the watchful eye of Heleanna Georgalis, who is known for her love of experimentation and willingness to take risks in order to create a transcendent cup of coffee. The “Kenya process” used here was inspired by the dry fermentation practices of Kenya, in order to preserve water. Motivated by the same concern, Heleanna’s Kenya processed coffees are depulped, then double fermented in cement tanks for 72 hrs before drying.
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