Tasting Notes: Blackcurrant, Brown Sugar, Rhubarb
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 anything from 12-72 hrs depending on the preference of the washing station. After fermentation the mucilage will have broken down meaning it can be washed off easily. This is typically done using grading channels. Water is used to separate the better quality, more dense coffee from the light inferior beans. After grading coffee is usually soaked a second time for around 12 hrs and then moved to raised drying tables. The coffee is then dried until the moisture content reaches 12%.
Kianderi is a small washing station that processes cherry from around 500 small hold farmers. They use the method described above with a 48hr fermentation. This is a fairly long ferment and contributes some very interesting fruit notes and complexity to the coffee. After fermentation the coffee is
graded in washing channels:
After grading the coffee is transferred to the drying tables below:
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, brown sugar and rhubarb.
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, 48hr dry ferment
Location – Kianderi, Kirinyaga County
Altitude – 1000-1250 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.