Kenya <BR>Spike AA

Origin

• 🇰🇪 Kenya· Kiambu

Tasting notes

Character

• Clean
  30

Kiambu | SL-28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness., SL-34SL34SL28's sibling selection, also from Kenya's Scott Labs. Slightly less celebrated but hardier, with a similar juicy, complex cup., Ruiru 11| 1930 masl | WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. This AA separation offers a vivid interplay of blood orange, tamarind, and white grape, underscored by maple sweetness, and a butterscotch-tinged finish that extends into the aftertaste. Set in the Kaira-ini area of Kenya’s Kiambu District, Spike Farm spans 12 hectares at an elevation of roughly 1,930 meters. Established about 12 years ago, the farm cultivates SL-28, SL-34, and Ruiru 11 in distinct blocks, and has recently added a separate area where Ruiru 11 is grafted onto SL-28 rootstock. For now, all cherries are harvested collectively, though the team plans to introduce block-by-block processing next season, offering both single varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. selections and curated blends.The coffee undergoes a straightforward yet deliberate process: cherries are pulped using a compact electric machine, then fermented for 72 hours to allow the mucilage to break down. After fermentation, the parchment is thoroughly washed and transferred to raised beds, where it dries for approximately 10 days. As for the farm’s distinctive name, Moses, the farm manager, notes that the owner chose “Spike” simply because it appealed to them.