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Kianderi

Kianderi

Tasting Notes: Blackcurrant | Rhubarb | Nectarine
Roast: Light ⓘ
Origin: Kenya
Producer: Kianderi washing station
Size
Grind
£13.50
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Roasted In Sussex

Our roastery is in Burgess Hill, West Sussex and all our coffee is roasted on our Loring Roaster.

Next Day Dispatch

Place your order by midnight for next working day dispatch. All orders sent via a tracked service.

Free UK delivery when you spend £25 more more.

Brew Recipe

This coffee works well for all brew methods. 

Filter: Dose 15g-16g, water 250g. 
Espresso: Dose 18 gram to 40-42 gram yield over about 30 seconds. 

Visit our brew guides for more tips and suggestions.

Free UK delivery when you spend £25 or more

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  • About Kianderi | Kenya

    Kenya produces some of our favourite coffees. They grow a unique set of varietals centred around SL28 that are known for producing coffees with bright, juicy flavour characteristics. We first visited the Kianderi co-operative in December 2016 and have been buying their coffee ever since. This is a stunning PB bean-size extended ferment microlot. After delivery, the cherry was pulped and dry fermented in tanks before being washed and graded in channels. Once the washing process was completed the coffee was dried on raised tables.

    We love the bright, distinctive tasting notes that include blackcurrant, rhubarb and nectarine.

  • Coffee Info

    Tasting Notes: Blackcurrant | Rhubarb | Nectarine
    Processing Method: Washed
    Varietal: SL28, SL34, Ruiru 11 and Batian
    Importer: Horsham Coffee Roaster

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The Producer

Kianderi

Kianderi is a cooperative of coffee producers located in the Kirinyaga district south of mount Kenya. We've been buying coffee from them since 2016, and this year we had to purchase and import the coffee entirely ourselves, which presented a few interesting challenges!

Learn more about Kianderi

Coffee Origin

Kenya 🇰🇪

Kenyan coffee tends to showcase bright, juicy flavours with high acidity. The varietal, high altitude, volcanic soil, climate and processing are all key factors that contribute to the unique Kenyan flavours profile. Discover more about Kenya's history, processing methods and flavours on our Kenyan coffee guide.

Learn more about Kenya

Processing Method

Extended Ferment Washed

The extended ferment-washed process is an evolution of the traditional method that prolongs the fermentation stage. By extending contact time between the bean and fruit sugars, producers develop deeper complexity and sweetness while retaining the signature clarity of a washed cup.

Coffee Varietal

SL28 and SL34

Both SL28 and SL34 were developed by Scott Laboratories in Kenya in the 1930s and 40s, selected for drought resistance and high yield. SL28, thought to have origins in a drought-resistant varietal from Tanganyika, is celebrated for its extraordinary cup quality – bold, complex, and bursting with blackcurrant acidity that has become the signature of Kenyan coffee. SL34, likely descended from Bourbon, shares many of those bright, winey characteristics and performs particularly well at high altitudes and in heavy rainfall. Together, they define the renowned Kenyan cup profile.

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