We love Kenyan coffee. Where else can you find a coffee that is insanely sweet and bright while also carrying deeply earthy and spiced complexities matched with a rich texture? I’ll wait. Glacier comes from the farming group Rung’eto in Kirinyaga County, Kenya. Coffee is sorted first then depulped before fermenting overnight in parchment. Their main washing station, Kii, uses water from the glacial peaks of Mt. Kenya to wash their coffee. Once washed and graded, coffee is set to dry for two weeks before milling. The resulting coffee is truly impressive with caramel sweetness and a spiced fig complexity.