From Mtaro Estate, in Kiambu County, this coffee represents one of the most complete and refined expressions of contemporary Kenyan coffee. The farm, owned by Kofinaf Co. Ltd. and technically managed by Coffee Management Services (CMS), is located at the foothills of the Aberdare mountain range, in an area of deep, fertile volcanic soils (Kikuyu loam), with excellent water and nutrient retention capacity. This lot combines emblematic Kenyan varieties (SL-28, SL-34, Ruiru 11, Batian, and K7) and is processed using the natural method, with extremely precise control at each stage. After manual harvesting and sorting, the cherries go through a water-efficient mechanical siphoning system, followed by controlled fermentations (8–12 h), soaking (8 h), and carefully monitored drying for 7 to 14 days. The goal is to preserve the cleanliness of the bean and its characteristic bluish-green color, avoiding any re-humidification or over-fermentation. In the cup, this coffee displays an intense enzymatic fruity fragrance, with clear notes of pineapple and orange, accompanied by honey, a caramel base, butter, and chocolate, and an elegant spiced and vinous background. The acidity is honeyed, perfectly integrated, the body is silky and enveloping, and the balance is outstanding. The finish is long, tropical, and sweet, with a complex structure that evolves with each sip. This coffee has been selected by NOKORA Specialty Coffee as a special Christmas edition, and is undoubtedly among the best lots we have worked with. For us, it is the best Kenya we have worked with to date and is part of our Top 10, a coffee designed for those seeking depth, precision, and a high-level sensory experience.