This coffee is sourced from the Kiambu County region of Kenya, grown at an altitude between 1,800 and 2,000 meters. Produced by the Kimaratia Farmers Society on fertile volcanic soil, it is processed using a fully washed method. The cup offers a refined and luminous profile with distinct flavor notes of mandarin, raisin, and grapefruit zest. It is a vibrant and aromatic coffee known for the complexity and freshness characteristic of high-quality East African beans.
Ditta Artigianale was founded in 2013 by multi-time barista champion Francesco Sanapo and Patrick Hoffer with the bold ambition to shake up Italy's coffee culture. Their roasting approach is a significant departure from the classic Italian style, to preserve the characteristics of the bean and bring out its sweetness. Francesco is traveling constantly to source traceable, high-quality micro-lots and treats the product with a level of respect that was almost unheard of in the local espresso bars. Learn more about Ditta Artigianale in our Roaster Stories.
