Kenya Kianderi AA

web_kenya_kianderi_aa.jpg
1_perc_bag_front_kenya_kianderi.jpg
2_perc_bag_side_sav_kenya_kianderi.jpg
3_perc_bag_back.jpg
4_perc_bag_side_p_kenya_kianderi.jpg
5_perc_bag_bottom.jpg
map_kianderi.jpg
web_kenya_kianderi_aa.jpg
1_perc_bag_front_kenya_kianderi.jpg
2_perc_bag_side_sav_kenya_kianderi.jpg
3_perc_bag_back.jpg
4_perc_bag_side_p_kenya_kianderi.jpg
5_perc_bag_bottom.jpg
map_kianderi.jpg

Kenya Kianderi AA

from 17.00

TANGERINE + HONEY + EXOTIC

amount:
grind:
Quantity:
Add To Cart
 

This Kenya is slammin' - it slides into your mouth like a thief in the night and uses your epiglottis as a punching bag for a moment or two - Kenya handle it? So, if you love awesome things – you gotta grab a bag. It’s like satin sheets on a vibrating waterbed. Which I assume would be awesome. Hey what ever happened to waterbeds? 

Origin: Murang’a, Kenya
Co-op: Weithaga Farmer Cooperative
Elevation: 1600 – 1700 MASL
Process: Washed
Variety: SL-34 & SL-28
Harvest: 2016


ROASTER’S NOTES:
Coffee from Kenya can be super clean and have a brilliant acidity that’s frankly hard to find in other origins. On the downside, they can be vegetal, with notes of tomatoes, and an unpleasant earthiness as well. Well I’m happy to say the Kianderi is the former for sure. We get blasts of tart pink grapefruit, waves of tangy tangerine, clover honey sweetness, and a round juicy body. Dang, dog!
 

BREW RECOMMENDATIONS:
Let’s do the Chemex for this one to balance it out a bit. Toss 35 grams of coffee and pour 540 grams of water over the top. Shoot for a brew time of about 4 minutes. You’ll be rewarded with big juicy citrus, sweet honey goodness, and most importantly an awesome dang cup.

table_kenya_kianderi.jpg

IMPORTER’S NOTES:
Situated 120km north of Nairobi, Kianderi is in Murang’a county, bordering the more well known Nyeri District to the south of Mt. Kenya. Smallholder farmers in this area are generally of Kikuyu ethnicity. Kianderi ‘Factory’ is a washing station established by the Weithaga Farmer Cooperative Society. The coop is comprised of over 1100 smallholder members who deliver fresh cherry to the factory (washing station) throughout the November – January harvest period.
Due to the incredibly rich red volcanic sandy soil in the region, bean sizes are very large, producing on average around 18% AA. The coffee is of a Fully Washed process and is dry fermented with fresh river water from Kabuku Springs; it is then sun-dried on tables.


Web-store orders are roasted and shipped to order Monday through Friday to ensure maximum freshness.