Origin: Nyeri, Kenya
Producer: 1524 farmers & Kiandu Coffee Factory
Variety: Ruiri 11, SL28, SL34, Batian
Growing altitude: 1675m
Processing method: washed
Tasting notes: tomato, blackberry jam, black cherry
Kiandu factory is situated in Nyeri County, nestled on the fertile slopes of Mount Kenya at 1,766 meters above sea level. At present, the factory boasts more than 1500 active members. On average, each farmer owns about 200 coffee trees. Farmers here mainly cultivate the SL28 and SL34 varieties. However, as with almost all cooperatives in Kenya, these varieties can be intermixed with other cultivars such as Ruiru 11 and Batian.
The cherries are handpicked and carefully selected. After pulping, the coffee is fermented for 24 hours, washed and fermented again for 18 to 24 hours. Then the coffee is sundried on African beds for 7 to 15 days. The result is an exceptional coffee with a refreshing tomato flavor and hints of black currant.
This AA separation captured our attention. It combines a syrupy texture, gentle salty undertones and a very sweet, deeply flavor-saturated finish. A true gem!