Nomad Nyanjuki AB Filter

This is what Nomad says about the producers and the cultivation of the Nyanjuki AB Filter:

This collective, located in the central Kenyan region of Kirinyaga, works in a similar way to other coffee-growing countries: the small farmers are grouped together in local cooperatives. The Nanjuki Group consists of 9 dedicated members, each owning and managing small estates nearby. Committed to quality and increasing production, they create this coffee blend together. The cherries from the 9 estates are carefully hand picked and visually sorted prior to pulping. After 12 hours of tank fermentation, the parchment is washed and dried in the sun on raised beds. With regular adjustments, the drying process takes about 14 days.

This is what Nomad says about the preparation and taste of the Nyanjuki AB filter:

The aroma shows clear sweet, citric and tropical notes. Hints of a strawberry lollipop, caramelized cherry and nostalgic childhood candy emerge. Upon contact with water, a floral transformation unfolds reminiscent of orange blossom or white tea. The coffee has a lively acidity while its body has a creamy texture.