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Archive: Kenya Ndaro-ini

Archive: Kenya Ndaro-ini

Green Apple, Brown Sugar

  • SOURCE
  • ROAST
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  • ORIGIN

    Nyeri

  • ELEVATION

    1800 MASL

  • PROCESS

    Washed

  • VARIETY

    Batian, Ruiru 11, SL28, SL34

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THE DEETS

This coffee is from the Ndaroini washing station in Nyeri, near Karatina. The ripest cherries are hand-picked and taken to the washing station, where they are carefully sorted. The cherries are then pulped and fermented for 12-18 hours before being dried in parchment on raised beds for 10-14 days. Ndaro-ini starts with a juicy punch of green apple, transitions to flavors of warm baking spice, and finishes with a sugary sweet note.

BREW IT RIGHT

  • Drip: 16:1
    Espresso: 2.5:1

  • Start with the standard grind for both drip and espresso

  • Let's go with the Clever for sweet and balanced cups.

  • Let’s go with the Aeropress for sturdy and sweet cups.

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REST IN PEACE

As coffee rests, the volatility of the roast mellows, allowing it's natural sweetness and varietal character to shine. We rest washed coffees 5-10 days, naturals for 10-15 days, and experimentals for 15-30 days.

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  • SEED TO CUP

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We roast and ship Monday-Friday
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