Masara grows in the fertile, high-altitude soils on the slopes of Mt. Kenya, named for the estate planted in 1905 in Spring Valley, Nairobi. Brown sugar and cacao nibs meet a floral hibiscus finish.
- Origin
- Slopes of Mt. Kenya, high altitude
- Tasting notes
- Brown sugar and cacao nibs, a smooth syrupy mouthfeel, a lingering floral finish with hints of hibiscus; vibrant blackcurrant acidity, softened by the roast.
- Roast
- Espresso roast
- Brew
- Rich and refined: performs beautifully black and with milk. Our espresso roast.
Origins
Explore the Origin
Kenya
Kenya
Preparation & Consumption
Prepare
±7g
Place in the machine
Espresso Machine
