This is one of the most unique Kenyan coffees we've come across! We taste structured red fruits, hibiscus, expressive pomegranate, a rose florality, and a sweet clean finish. When tasting this coffee pay attention to the rose note! The finish has been significantly different than other Kenyan coffees we've tasted in recent times. We suggest you let this coffee rest for at least 2-3 weeks before brewing and let it cool before tasting. 

From SEY:

Muhito is another lot from our Retro 1984 project, with a specific focus on SL variety separations. This washing station is located in Nyeri along the Aberdare ridge, which, in our opinion, produces some of the best coffees in Kenya—and the world. Most of the lots we are working with this year come from single farms, as this approach provides the clearest path to true, traceable variety separations. That said, we were pleasantly surprised when several top-performing washing stations also expressed interest in participating. Muhito is one of those sites.