2 WORDS. NATURAL. KENYA. Bomu La Matunda translates literally to fruit bomb, and a fruit bomb it is. At an altitude of 1400-1600 masl, the Pearless Estate like many other estates and smallholders had mostly been focusing on washed lots, but now are venturing into the experimental and natural processes too. This farm was founded in the 1940s, and many of the trees still harvested today were in use during this time - possibly even the varieties we see in this fruity bomu, SL-28 and SL-34.
With Kenya traditionally being known for its fully washed exports, this ferment forward lot is one of the more exciting and unconventional coffees you’ll be able to try this year. Violet-like florals, black currants and plum hold the palate; and whilst it’s a natural process, it still has that familiar essence of a Kenyan coffee that everyone knows and loves.