Last year this coffee was a great success, but unfortunately we didn’t have as much of it. This year we did better and bought a larger quantity. Endebess Estate is located in the northern part of Kenya’s Ri Valley, near the market town of Kitale in the Trans Nzoiya District. The Ri Valley is home to the Cherang’any mountain range and a chain of volcanoes, some of which are still active. The Cherang’any Hills are one of Kenya’s five major forests and watersheds and are spread over three districts, namely Trans Nzoia, Elgeyo Marakwet and West Pokot. Endebess Estate Farm is located at the foot of Mount Elgon, an extinct shield volcano on the border of Uganda and Kenya. The farm has a total area of approximately 758 hectares, of which 248 hectares are under coffee cultivation. The lot we purchased from Endebess Estate is processed using the natural method. A juicy fruity espresso that is very simple to set up. The recipe that worked best for us was 1 : 2.18 with a time between 25 and 28 seconds. The result is a very pleasant espresso with medium citric acidity, medium sweetness and medium aftertaste. There is a very pleasant taste of pomelo or grapefruit on the body with a slightly longer extraction and pomelo with redcurrant on a shorter extraction, always nicely complemented by the fruity sweetness of apricot and a sweet, thick aftertaste similar to hot chocolate. We have not made any changes to the milk recipe. Cappucino is pleasantly sweet with notes of caramel, apricot yoghurt and chocolate.