Kenya Endebess Natural

Flavor Profile

Upfront: Bold notes of pear, mandarin, lychee, and dark chocolate

Body: Smooth tropical acidity with a heavy textured body

Finish: Soft, lingering notes of whiskey, walnut, and milk chocolate

Perfect for filter or pour over and great for espresso varieties

This coffee is set to 7/10 on the intensity dial. 

The Endebess Estate is located in the northern part of Kenya’s Rift Valley, near the market town of Kitale in Trans-Nzoia County. The farm measures about 758 hectares, a third of which is used to grow coffee.

Harvesting, which occurs from October to December, is done by hand picking using local  labour. The coffee cherries are picked at the peak of ripeness, when the red hue edges on purple. Right after picking, the harvest is hand-sorted for damaged or unripe cherries, and foreign matter. The cherries are then spread in a thin layer on raised beds and slowly dried between 21 and 35 days depending on weather conditions. They are moved around four times a day to promote even drying and prevent mold from setting and covered both during the hottest time of the day to avoid damaging the cherries, and at night to prevent moisture re-absorption as the temperature cools and the air becomes more humid.