Kiambu - Kenya

Varietal: SL28, SL34, Batian

Processing Method: Washed

Altitude: 1600 - 1800 masl

Part of what makes this coffee so special is the meticulous processing, hand selected and dried on raised beds for 7-14 days until they reach their desired moisture levels. Ndunda is a great option if your looking for a classic fruit filled Kenyan filter.

Red apple ,currant, plum, a hint of floral with a syrupy body and toffee sweetness

Roasters Notes

This Kenyan requires a fair amount of heat from the start of roast due to its higher than average moisture of 12%. As we approach colour change and most of the moisture has boiled and evaporated, we must decease the heat fairly quickly as its density is on the lighter side. We aim for a roast time of just over 10min with a development time of around 1.30min.

This coffee is roasted on our 12kg Diedrich.

Brewers Notes

15g of medium-coarse ground coffee and 93*C water using a cone brewer

0:00 – 15g

0:15 – 30g

0:30 – 100g

1:15 – 165g

1:45 – 230g

The brew should finish between 2:35 and 2:45.

Custom Water

To improve the balance of the cup while retaining the signature acidity of this Kenyan coffee, we created water with 45ppm of magnesium, 30ppm of calcium and 15ppm of bicarbonate