Ndiaini AA — Washed
Ndiaini AA — Washed
| Notes: | Blackcurrant, Orange Gummies, Brown Sugar |
| Origin: | Nyeri, Kenya |
| Process: | Washed |
| Varietal: | Batian, Ruiru, SL28, SL34 |
| Altitude: | 1800-1900masl |
| Sourced from: | And Sons |
| Rest: | 4-6 Weeks |
In the cup
The cup opens with floral notes and blackcurrant, carried by a soft acidity. As it cools, orange gummies and brown sugar emerge, and the citric acidity grows more pronounced. A lingering tea-like aftertaste develops throughout. While we recommend a resting period of four to six weeks, the coffee can be enjoyed from week two onwards — though we suggest avoiding the period between weeks three and four.
About the bean
Established in 1969, Ndia-Ini Cooperative sits amid the rich, red volcanic soils and cool, high-altitude climate that define Nyeri's coffee-growing region.
Around 395 smallholder farmers deliver SL28, SL34, Ruiru 11, and Batian varietals to the washing station each year for fully-washed processing. Cherries are pulped, fermented under water to break down the remaining mucilage, and thoroughly washed before drying.
