Kenya, Ndundu PB - Espresso

Origin

• 🇰🇪 Kenya· Kiambu

Tasting notes

Character

• Clean
  50
• Bright
  40

Flavour Notes: Pomegranate, Raspberry, Orange Origin: Kiambu County, Kenya Producer: Ndundu Factory Processing: 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. Farm: Ndundu Factory 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.: SL28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness., SL34SL34SL28's sibling selection, also from Kenya's Scott Labs. Slightly less celebrated but hardier, with a similar juicy, complex cup. Altitude: 1600-1700 m.a.s.l. Roast Profile: Espresso RoastEspresso / omni roastAn 'espresso roast' is developed further for extraction under pressure; an 'omni roast' is profiled to work for both espresso and filter from one bag. Degree: Light From Kiambu County’s Ndundu Factory, this washed peaberryPeaberryA cherry that grows one round seed instead of the usual two flat-sided ones. Sorted and sold separately; some claim it cups brighter and more concentrated. lot of SL28 and SL34 is roasted lightly for espresso and brims with the hallmarks of great Kenyan coffee: clarity, precision, and buoyant sweetness. In the cup, expect pomegranate up front, ripe raspberry sweetness, and a clean, sweet orange finish. It pulls as a bright, juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. espresso with a syrupy texture and remarkable length; with milk it turns silky, keeping that citrus-and-berry character intact. Ndundu’s 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. members deliver same-day ripe cherry for rigorous sorting by flotation before depulping. Fermentation is carefully timed, followed by thorough washing, a soak, and slow drying on raised beds — the classic Kenyan recipe for transparency of flavour. This is a peaberry selection (PB), meaning a single, round seed forms inside the cherry; these denser beans tend to roast very evenly when handled with care. SL28 and SL34 are heritage Kenyan selections from the old Scott Laboratories, valued for their sweet structure, vivid acidity, and depth. You taste that pedigree here in the combination of sparkling fruit and elegant sweetness. We chose this lot through a more direct, locally managed purchasing route in Kenya that reduces reliance on the national auction. It shortens the chain between factory and roaster, improves traceability, and helps keep more value at origin — exactly the kind of partnership we want to foster. Our roast aims to honour that work: soluble and expressive for espresso while preserving the crystalline character of the coffee. If you enjoy precise, fruit-forward shots, this is a joyful, textbook example. 250g €/kg: 63.6€ | 1kg €/kg: 51.9€ All coffees come as whole beans.If you need a coffee grinder we highly recommend purchasing the Fellow Ode Grin