Kenya Meru Coffee

H&B's coffee from Kenya, which not only has the typical terroir redcurrant taste but also the pleasant mouthfeel of vanilla.

The growing area of ​​H&B's coffee stretches along Mount Kenya, north of the capital Nairobi. The coffee plants of the varieties SL28, SL34 and Ruiru 11, which are typical for Kenya, grow at altitudes around 1,800 m. At these cultivation heights, in addition to the main harvest (60%) from April to November, a secondary harvest is also possible. The Meru is a washed coffee, which means that the coffee beans are mechanically detached from the pulp after harvest. Then the coffee beans are freed from the remaining pulp for about 24 hours in a water bath with the addition of enzymes. Before the beans are ready for transport, they must first be dried and sorted according to size. The coffee is then shipped and finally arrives a few months after the harvest.