Sweet and sour taste reminiscent of red fruits. This Kenyan Masai is a masterpiece that Dorman's quality controllers blended top-grade raw materials from the Nyeri and Kirinyaga regions to achieve top-grade cup quality. By intentionally blending, we are now able to continuously provide Kenyan Masai of stable quality. Its biggest characteristic is that it is highly ripe and has a high content of fat and sucrose, so it easily caramelizes when roasted. Because it contains a lot of sucrose, it tends to change color easily, and although it is lightly roasted, you can tell when you cup it that it has a strong flavor development, sweetness, and good texture. Kenya has a lot of potential, so this time we have prepared two types: ``light roast'' and ``dark roast.'' This is the "light roast" type. You can feel the lively acidity typical of Kenya. Because it is lightly roasted, you can feel the high aroma, clean aftertaste, and high-quality acid with sweetness. By lightly roasting it, we have achieved the highest quality Kenyan specialty coffee grade. Please come and experience the high potential for delicious results at any roast level!