Masara

Origin

• 🇰🇪 Kenya

Tasting notes

Character

• Floral
  50
• Sweet
  50
• Clean
  25
• Funky
  20

Grown in the fertile, high-altitude soils on the slopes of Mt. Kenya, this coffee is known for its clarity and complexity. Our Espresso roastEspresso / omni roastAn 'espresso roast' is developed further for extraction under pressure; an 'omni roast' is profiled to work for both espresso and filter from one bag. brings out its naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. sweetness while softening and balancing the vibrant black currant acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it.. You’ll find notes of brown sugar and cacao nibs, a smooth, syrupy mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., and a lingering floral finish with hints of hibiscus. Rich and refined, Espresso performs beautifully both black and with milk.