High up in the Kiambu region of Kenya, a very complex, tasty and fruity coffee grows. Nice between the guava and banana trees. Due to the terroir of the region, the coffee develops sweet, syrupy-like flavors of blueberries that give a long aftertaste. The typical Kenyan acidity is fruity and floral at the same time! That’s why the espressos are challenging and complex, the coffees soft and fruity, and the filter coffee full of beautiful sweet, refined flavors of blueberry with a silky, caramel aftertaste. This single is a bit lighter roasted for the experienced coffee drinker.
SPECIALTY COFFEE - RADICAL ENJOYMENT
This coffee is made from the best 5% beans worldwide. With a cupping result of 81, this coffee can rightly be called specialty coffee. Oh, is that so, said who? The Specialty Coffee Assocation (SCA) has developed a protocol that can only be applied by highly regulated Quality Graders. There are few coffee companies in the Netherlands with more Q-graders in their team than Moyee. The cupping results are recorded and entered in Tastify as well as on the blockchain. This way, we ensure that quality is measurable and controllable, instead of remaining a vague concept.
But there is no arguing about taste, so ultimately you decide!
