Kenya Kiambu

Origin

• 🇰🇪 Kenya· Kiambu

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Producer: Sashini Company Origin: Kamundu Estate in Kiambu Varietal: SL28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness. Altitude: 1950 metres above sea level Process: NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Flavours: Peach, Vanilla, Dark Chocolate, Plum About This Coffee This naturally processed, single varietal SL34SL34SL28's sibling selection, also from Kenya's Scott Labs. Slightly less celebrated but hardier, with a similar juicy, complex cup. lot is from from Kamundu Estate in Kiambu, Kenya. Kamundu is a 155ha coffee farm first established by British colonists but is now one of 6 estates owned and operated by Sasini, a publicly listed company with a majority Kenyan ownership. Sasini’s estates have long placed an emphasis on equity and community. In the case of the estates’ workers this involves the provision of living quarters, early child education, union membership and guaranteed payment above minimum wage. In collaboration with Covoya and our customers, they have also been able to invest further in the local primary school Njenga Karume. This has principally been through the building of a new computer lab to equip students with the IT skillset to maximise their opportunities in an increasingly digital world. The Region Kiambu county is located just outside of Nairobi city. The region has a long history of coffee production and is famous for its large estates, which were originally established by British colonists in the early 20th century. After decolonisation the estates were sold to local Kenyans who have been managing them since. While estates such as this used to produce the majority of Kenyan coffee, the increased urban sprawl from Nairobi, as well as the increasing land value in the region has meant that estate coffee production has gradually diminished, while smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. production elsewhere has increased. Nevertheless, estates such as these continue a legacy of many generations of coffee production, supported by unparalleled local knowledge and experience. Kiambu has all the ingredients for arabica coffee to flourish: it is close to the equator, has iron rich, semi-volcanic soils, abundant sunshine and consistently high altitudes up to 2,000masl. The cool n