Masara

Origin

• 🇰🇪 Kenya

Tasting notes

Character

• Floral
• Sweet
• Clean
• Funky

Masara is named after the estate established in 1905 in what is now Nairobi's Spring Valley neighbourhood, where some of Kenya's earliest coffee was planted. 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, Masara performs beautifully both black and with milk.