Introduction of coffee bean producing areas in Kenya taste and flavor characteristics of Meilu coffee producing area in Kenya

Meru Meru comes from about 30 small farmers in the eastern highlands of Meru, Kenya. They call their team "Kushikamana" because it translates roughly as "working together" and accurately describes the coordination of coffee delivery and processing. Each small farmer is peeled, beaten, fermented and dried, and then works together to deliver in groups to make up the export volume of coffee. This is different from the typical "factory" site we buy from Kenya, where coffee is transported to a central location in the form of whole cherries and then processed in large mixed batches. Meru is said to be the earliest coffee grower in Kenya, with local residents dating back to the mid-1920s. The coffee variety grown by Meru is usually Ruiru-11, mixed with SL-34 and 28. At an altitude, the coffee grown is as high as 2000 meters and as low as 1300 meters.

Flavor characteristics Meru coffee is quite different from the Nyeri and Kirinyaga coffee we bought in the past. They don't have screaming bright acidity, and the fruit flavor is more dark dried fruit than citrus.