This fully washed SL-28, SL-34 varietal coffee was sourced from the growing region of Kiambu County in Kenya and was produced by the 3,000 smallholder producers on the Kiajjibi Estate at 1,800 meters.

Farmers bring ripen, hand-picked cherries daily to the mill where themselves make a first manual selection to remove over- and underripe. An Agaarde disc depulper removes skin and pulp from the cherries.

After pulping, the coffees are dry fermented (water is drained off) in painted concrete tanks. Normally they are fermented for 18-24 hours in closed tanks, using a dry fermentation approach: the coffee is firstly washed, then the water is discharged, and the beans are left to ferment. After the fermentation, the beans are washed in stream water. They are then sorted again by density in the washing channels, then soaked in clean water for 20-24 hours until the mucilage is wholly removed. The beans are eventually dried on hessian mesh mats for up to one day, then moved to the traditional drying tables where they are continually turned during the day and covered with plastic sheets during the hottest hours of the day and at night to avoid sudden variations of residual moisture. The coffee is normally dried on a surface of jute cloth or shade net layered over the table’s wire mesh.

The drying time varies between 12 and 20 days depending on weather and rainfall.

The beans once reached a target moisture level at about 11%, are sent to the dry mill, where the parchment is mechanically removed, and the beans of each lot are separated according to their size. The beans of the lot we propose are AB, those with a screen 16/17.

We make no mystery that Kenya is one of our preferred origins. We roast it for filter extractions only.

In the cup: flavours of red currant, rhubarb and blackcurrant leaf. Amazing balance of florals and herbal flavours. The coffee is structured and balanced, with a beautiful citric acidity reminiscent of grapefruit. Herbal driven profile.

Minimum resting period: 5 days for filter roast.