Our relationship with Arthur and Josephine Mbogoh is getting stronger every season. In 2018 we were introduced to the small farmers community that the family is part of - the quality in the cup from Mbokam is as convincing as the communitys commitment to sustainability. AA lots have the largest beans from the washing station, with vibrancy on the palate and fantastic Kenyan flavour. We love the vibrant character of coffees from Mbokam. Our AA lot is vividly flavoured and displays the beautifully refined aroma of hibiscus. Notes of plum, blackcurrant and, blackberry offer abundant sweetness and acidity. Kenyan laws changed in 2018 and it allowed us to purchase directly from smaller farms. Mbokam are part of a small farmer community of around 70 farmers that connected to improve their coffee farming practice together, and to identify international roasters to have a direct and steady relationship with. The volcanic soil at Mbokam Estate is very nutritious and erosion control is provided by a terrace system. The estate possesses an extraordinary microclimate: it faces north toward Mount Kenya and it is divided by a creek which keeps things cool even during the hot sunny spells. Colder mornings and evenings allow the cherries to ripen slowly, creating a unique and complex cup profile. Combined with classic Kenyan double washed processing method makes for a brew with incredible clarity of flavour. Arthur selectively handpicks ripe, red cherry and processes it on his farm. Once picked, cherry is selectively sorted and then pulped. Coffee is fermented for 12-16 hours in fermentation tanks. Following fermentation, parchment is washed in clean water and then dried on raised beds for several days to achieve optimal moisture content.