So Thankyou to My Amazing Friend @lumbsrose Who Has Recently Just Returned From Kenya On Her Holidays, I Have Been Gifted This Beauty Right Here. After Doing Some Digging I Was Able To Trace Its Origin Up To a Small Farm Around 1800 Metres High On The Nyambene Hills On The Eastern Slopes of Mount Kenya In The Meru Region.
At This Altitude The Coffee Beans Develop More Slowly and Become Physically Harder Than Lower Altitude Coffee, Hence The Term 'Hard-Bean Arabica' (Generally The Higher The Altitude, The Richer The Flavor). This Estate Also Practices Wet Processing Methods to Enhance The Clarity and Acidity. Grown On Volcanic Earth Also Known As Red Earth Soil Known For Its Huge Amount of Natural Nutrients Helping Develop The Coffee Cherry And Adds To Its Citrus Sweet Aromas and Tastes.