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Raisin · Dandelion Root · Mango
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The combination of fruit, mild florals, and a variety of mango in the finish makes Swara a layered experience of flavors. So pair it with food or the afternoon cup you need to keep you going.
This coffee is excellent for pairing with something savory. There is low fruit forwardness but a ton of concentrated sweetness coming from its clean finish. Great for those that like Kenya Kabare.
Various smallholding producers
Western & Central Kenya
Ruiru 11, SL28, SL34
Years of Purchase
Raisin, Dandelion Root, Mango
Coffee: 25 grams
Water: 425 grams
Total brew time: 4:00 minutes
Like most coffees coming from Kenya, this coffee is rooted in collaboration and is the effort of many smallholding farmers. As a country, there are over 600,000 farmers growing coffee on roughly 5 acres of land. Their farms make up around 70 percent of the country's coffee. Coffees in Kenya are usually organized into factories that bring the coffee to market or auction.
Farmers start by picking ripe cherries, adding them to a hopper that then pulps the cherry(removes the seed's skin), and then fermented in clean water. There is extreme detail taken place to ensure that only ripe cherries make it through processing. That translates into balanced acidity, sweetness, and a distinct mouthfeel unique to Kenya due to the number of times that coffee goes through fermentation and washing. Wet parchment gets sorted by removing damaged beans that would affect the overall quality of the coffee. Once sorted, it is placed on raised beds rotated in the sun to ensure even drying of the coffee. They make sure to periodically cover the coffee during the hottest parts of the day to prevent them from cracking. This process of drying takes about two weeks but is dependent on the weather.