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  "specs": {
    "Origin": "Batian, Kenya SL28, Kenya SL34, Ruiru 11",
    "Roast Level": "Medium-light",
    "Allergen Information": "None",
    "Net Weight Options": "12 oz, 2 lb, 5 lb",
    "Milling Process": "Washed, raised beds",
    "Harvest": "November 2025-January 2026"
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  "features": [
    "Medium-light roast delivers bright, vibrant flavor with notes of green grape, lemon, and apricot for a unique taste experience",
    "Sustainably processed with composting and water recycling to reduce environmental impact",
    "Grown at high elevations (1600-1800 MASL) in fertile volcanic soils for enhanced flavor intensity",
    "Washed and raised-bed milled for a clean, bright cup profile",
    "Single-origin beans from Batian, Kenya SL28, and Kenya SL34 ensure traceability and quality"
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  "description": "Roast Level:   Medium Light \nAgtron Score: 67\nTasting Notes: Green Grape, Meyer Lemon, Apricot \nElevation: 1600 - 1800 masl \nVarietals: Batian, Kenya SL28, Kenya SL34, Ruiru 11 \nMilling Process: Washed \nDrying Process: Raised Beds\nHarvest: November 2025 - January 2026 \nRoasters Notes: \nIn the shadow of Mt. Kenya sits Kii washing station. They receive Kenyan staple varieties such as SL28, SL34, and Batian from over 80 farmer members. Farmers are encouraged to compost the coffee fruit refuse along with recycling water used for pulping, promoting a more sustainable processing operation! \nAbout Kenyan Coffee: \nGrown mainly on the fertile slopes of Mount Kenya and in regions like Nyeri, Kirinyaga, and Embu, Kenyan green coffee benefits from high altitudes, deep red volcanic soils, and ideal rainfall patterns. These conditions promote slow cherry maturation, which enhances sugar development and flavor intensity. Kenya's coffee production is characterized by meticulous farming and processing methods. Most of the country’s coffee is grown by smallholder farmers who are members of cooperatives. The beans are often double-fermented and washed, a unique processing technique that helps produce",
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