This coffee has been processed using the double-soak method – a technique commonly used across East Africa, and particularly associated with Kenya. After the coffee has been depulped, fermented and washed to remove the mucilage, it is submerged again in fresh water before drying. This additional soaking helps remove any remaining organic material and further stabilises the coffee, a practice closely linked to the clarity and structure Kenyan coffees are known for. In the cup, it typically enhances flavour while contributing to a slightly silkier texture and a clean, juicy finish. The lot is a mix of SL28 and SL34, the two varietals most closely associated with Kenya’s classic cup profile. Both are known for producing coffees with bright acidity, structured fruit and a pronounced juiciness. While Kenyan coffees are often recognised for darker berry notes like blackcurrant or blackberry, this lot has brighter fruit notes of citrus.