Kenya - Kianderi Washed. We first visited the Kianderi co-operative in December 2016 and have been buying their coffee every since. They produce some of the best Kenyan coffees and we are very excited to have this AB large bean size high cup score lot from the most recent harvest. Varietal - SL28, SL34, Ruiru and Batian. Preparation - Washed (dry ferment). Location - Kianderi, Kirinyaga. After fermentation, the coffee is washed and graded in grading channels. This grading method uses water to separate coffee based on density with better quality, heavy coffee sinking to the bottom. This will be kept separate and, after washing will be transferred to raised drying tables. During the drying stage, coffee is often hand sorted to remove any further defects and covered during the day to protect the coffee from harsh direct sunlight. Once the coffee has dried to about 12% moisture content, it will be moved to a storage area and allowed to rest before being taken to the local dry mill for processing. Dry milling operations in Kenya are very impressive and fitted with some of the best technology for size, density and quality sorting, including the removal of defects. The incredible sorting is one of the things we love about Kenyan coffees! This is a great example of a wonderful Kenyan coffee with well-balanced, clean flavours. You can expect juicy fruit flavours that include blackcurrant, rhubarb and nectarine. This coffee works for all brew methods but can be a challenge for espresso due to the light roast and high acidity. We prefer this coffee brewed as a filter without milk. Filter: Dose 15g, water 250g. Espresso: Dose 17 gram to 40 gram yield over about 30 seconds. For the best results we recommend always grinding fresh before brewing.
Roaster Notes
"Kianderi co-operative washing station, Kirinyaga, Kenya. Varietals SL28, SL34, Ruiru and Batian. Washed (dry ferment) process: cherry pulped and dry fermented in tanks, then washed and density-graded in channels before drying on raised tables, hand sorted and shaded during drying, dried to about 12% moisture and rested before local dry milling. AB large bean size, high cup score lot. Horsham have bought from this co-operative since first visiting in December 2016."
Kenya - Kianderi Washed. We first visited the Kianderi co-operative in December 2016 and have been buying their coffee every since. They produce some of the best Kenyan coffees and we are very excited to have this AB large bean size high cup score lot from the most recent harvest. Varietal - SL28, SL34, Ruiru and Batian. Preparation - Washed (dry ferment). Location - Kianderi, Kirinyaga. After fermentation, the coffee is washed and graded in grading channels. This grading method uses water to separate coffee based on density with better quality, heavy coffee sinking to the bottom. This will be kept separate and, after washing will be transferred to raised drying tables. During the drying stage, coffee is often hand sorted to remove any further defects and covered during the day to protect the coffee from harsh direct sunlight. Once the coffee has dried to about 12% moisture content, it will be moved to a storage area and allowed to rest before being taken to the local dry mill for processing. Dry milling operations in Kenya are very impressive and fitted with some of the best technology for size, density and quality sorting, including the removal of defects. The incredible sorting is one of the things we love about Kenyan coffees! This is a great example of a wonderful Kenyan coffee with well-balanced, clean flavours. You can expect juicy fruit flavours that include blackcurrant, rhubarb and nectarine. This coffee works for all brew methods but can be a challenge for espresso due to the light roast and high acidity. We prefer this coffee brewed as a filter without milk. Filter: Dose 15g, water 250g. Espresso: Dose 17 gram to 40 gram yield over about 30 seconds. For the best results we recommend always grinding fresh before brewing.
Roaster Notes
"Kianderi co-operative washing station, Kirinyaga, Kenya. Varietals SL28, SL34, Ruiru and Batian. Washed (dry ferment) process: cherry pulped and dry fermented in tanks, then washed and density-graded in channels before drying on raised tables, hand sorted and shaded during drying, dried to about 12% moisture and rested before local dry milling. AB large bean size, high cup score lot. Horsham have bought from this co-operative since first visiting in December 2016."
