| Country | |
|---|---|
| Continent | |
| Region | Kiambu |
| Community Name | Roi Farms |
| Processing Method | |
| Arrival Date | July 2020 |
| Cupping Notes Upon Arrival | 87.5 – Fuji apple champagne acidity, cola, pear-spritzer |
| Elevation | 1915 |
| Varietals | SL 28 |
| Flavor Profile | Best for Acidity |
We met Peter via the cupping table at Kofinaf in 2017, where his coffee jumped off the table. It was the best lot we tasted that week, getting the better of hundreds of other factories and small estates that we cupped across multiple agents and exporters. The next year, Peter met us at the airport in Nairobi, ready to show us where his coffee comes from. Peter is an accountant by trade and took up the famiily coffee business (along with his brother, also named Peter) as the most saavy businessman amongst his siblings. On the drive, it immediately became clear why Roi farm is so special. Peter drove us up widning slopes of the Aberdare range past 1900 meters. His ancestral land sits at a peak, and is made up of old-growth SL 28 trees that the family had recently began pruning and topping. The elevation, tree stock, and revived vigor from the recent husbandry gives this incredible coffee its intensity and character. Annually, it is a very small lot, from a very smal and speciall single-family estate in Kenya.
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