Typical Cup Profile

Known for its striking structural balance, vibrant acidity, and heavy mouthfeel. When washed, it reflects the classic dark berries of Kenyan terroir; when naturally processed, it explodes into rich tropical fruits, stone fruit sweetness, and dense, jammy undertones.

Genetic Origin & History

Released in 2010 by Kenya's Coffee Research Institute (CRI) and named after the highest peak of Mount Kenya. It was meticulously bred to combine the elite cup profiles of heirloom SL28 and SL34 with robust, natural resistance to Coffee Berry Disease (CBD) and leaf rust. Its deep root system allows it to thrive in rich volcanic soils, emerging as the modern jewel of sustainable Kenyan specialty coffee.