One of the more juicy, healthy cups from the later outturns of picking. Spikes AA has always impressed us on immaculate balance and structure. We get ripe berries, and an orange-y profile that embraces the cup. Manasseh Kibochi owns and manages the Spikes Estate. His lots range from 1700-1800 MASL. Coffees are handpicked, pulped, and start their first fermentation in mucilage for 16-24 hours. The second fermentation is done in clean, fresh water for an additional 24 hours. The coffees are then dried for an average of 16-18 days on raised beds.