Kiandu — Washed
Kiandu — Washed
| Notes: | Peach, Berry Compote, Orange Pop, Toffee Butter |
| Origin: | Nyeri, Kenya |
| Process: | Washed |
| Varietal: | SL28, SL34 |
| Altitude: | 1600-1700masl |
| Sourced from: | And Sons |
| Rest: | 4-6 Weeks |
In the cup
The cup opens with notes of peach and spiced berry compote. As it cools, orange soda emerges, bringing a sparkling acidity to the fore. A sweet toffee-butter aftertaste develops throughout. While we recommend a resting period of four to six weeks, the coffee can be enjoyed from week one onwards — though we suggest avoiding the period between weeks three and four.
About the bean
Cherries for this lot were grown by smallholder members of the Mutheka Farmers Cooperative Society (FCS) in Kenya's famed Nyeri County and delivered to Kiandu Coffee Factory. On arrival, cherries are sorted, and only those meeting the wash station's high quality standards are selected. They're then fully washed — depulped, submerged in water for 12–48 hours, thoroughly rinsed, and sun-dried on raised beds for up to three weeks, before being stored for export.
