Mt. Kenya—a lone 17,057-foot peak jutting out of an expanse of flat grasslands—are stacked with spiraling ecosystems.
The mountain’s lower slopes—where the coffee is grown—are surrounded by forests, above which begins a belt of bamboo. Ascending the mountain, the landscape changes over to a timberline forest of small trees and then bushes and hardy grasses. Each zone constitutes its own set of conditions, contributing to the cultivation of beloved coffees, and this lot from Kenya’s Kangunu washing station is a prime example.
It’s a product of farmers working tiny plots of land and hauling their crops to the washing station when the coffee cherries are ripe. Mineral-rich volcanic soil combined with Kangunu’s double-fermentation method has given us a cup beautifully balanced and vibrantly flavourful.
About Starbucks Reserve™ coffee
Our constant travels around the world take us in search of small-lot coffees that are distinctive enough to earn our Starbucks Reserve™ label. Each coffee is one-of-a-kind—sourced from small coffee-growing regions in Latin America, Africa and Asia / Pacific Islands.
All Starbucks Reserve™ coffees are roasted with care, at our Starbucks Reserve™ Roastery and Tasting Room in Seattle, to bring out their peak flavour expression. They are available in limited supply in select Starbucks® stores or delivered to you.
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