Kenya Kianderi


Tasting Profile & Structure
Orange Blossom
Vibrant: bright, dynamic
How do we feel about this coffee

It feels like a fresh basket of summer apricots, outdoor rollerskating with friends under a disco ball, and a night out at a neon-lit wine bar alternating between natural orange wines and cassis.
Coffee Style

Coffee Story
Grown by 760 smallholder farmers near Wambu as part of the New Weithaga Cooperative Society in the Muranga county in central Kenya, this classic SL 28 and SL 34 Kenyan coffee is processed at the Kianderi Factory. These farmers planted their coffee trees in the early 1950s on the highly productive southwestern slopes of Mt Kenya and the eastern slopes of the Aberdare Ranges. Once freshly handpicked, the cherry is delivered to the wet mill the same day to be sorted and carried out at the wet mill before pulping. Processing utilizes clean river water (wet processing) recirculated before disposal into seepage pits. Sun drying is done before delivery of the coffee to the dry mill for secondary processing.

Origin Central Kenya, Muranga County, Wambu Division
Variety SL 28, SL 34 and Ruiru 11
Process Washed
Producer 760 members of New Weithaga Farmers Coop Society
Farm Various
Altitude 1700 to 1900 MASL
Washing Station Kianderi Factory

Brewing Recipes

Ratio Coffee Water Time
Drip 17g : 1g 20g 340g 3min (V60)
Espresso 2.5g :1g 18g 47g 27 seconds
Immersion 15g : 1g
Peak Rest Time 5 to 40 days off roast

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