Tasting Notes: Blackcurrant, Caramel, Stewed Apple
Coffee Brewing: This coffee works well with all filter brewers and espresso. For filter we recommend a 1 - 16 brew ratio, and for espresso a 1 - 2.5 brew ratio.
Filter: 15g - 250ml // Espresso: 18g - 45ml
For every kilo of Kenyan coffee sold we will ensure a tree is planted in the Kijabe forest in Rwanda.
For more information visit our OneTreePlanted page.
We have been buying coffee from the Kianderi washing station since 2016. This was the year we first visited Kenya. Kenya produces some of the best and highest scoring coffees in the world. They are know for having fantastic fertile, volcanic soil, a unique and distinctive varietal and excellent harvesting and processing methods.
Most of the best coffee produced in Kenya is processed using a fairly complex version of the washed method. Coffee cherry is delivered for processing and pulped using machines that will seperated the coffee into more than one grade using water to determine density. After pulping the coffee is fermented dry in tanks for around 12hrs. The coffee is then washed and graded in channels that use water to sort coffee by density. The more dense coffee will sink and this is seperated to be processed and sold as the high grade speciality coffee.
After grading the coffee was soaked in clean water for 6 hrs before being transfered to raised tables for drying in the sun:
Once the drying process is finished coffee is is transferred to a storage area and allowed to rest for a few weeks before being move to a dry mill for processing. Kenyan dry mills split coffees into bean sizes using large sorting machine. The AA is one of the larges bean sizes and we have selected two fantastic AA lots from the most recent harvest. It's a fantastic coffee with juicy fruit notes that include blackcurrant, caramel and stewed apples.
Our Kenyan coffees are sourced directly by us and feature in our transparency report. You can read more about our sourcing and prices paid on our transparency report page.
Varietal – SL28, SL34, Ruiru and Batian
Preparation – Washed, 12hr dry ferment with 2nd soak
Location – Kangunu, Kenya
Altitude – 1600+ masl
We recommending buying whole bean coffee and grinding before brewing. We also sell 250g bags pre-ground. 1kg bags are available as wholebean coffee only.