Kenya Kiambu

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Hitting our shelves and distribution channels in early summer of 2026, this Kenyan coffee hails from Kiambu County, formerly Kenya's Central Province. The soil composition of the a rea is predominantly red volcanic, with some areas of loam and black cotton soils, providing favorable conditions for coffee cultivation. Coffee cherries are handpicked at peak ripeness by smallholder farmers and delivered to the factory for processing. The coffee is fully washed, beginning with careful sorting and pulping to remove the outer skin. The parchment is then fermented for 12 to 24 hours, depending on ambient temperature and climate, to break down the mucilage. After fermentation, the coffee is thoroughly washed and transferred to raised drying beds. Drying takes between 7 and 14 days, during which the parchment is regularly turned to ensure even drying and to prevent defects. This washed Kenyan features tasting notes of blackberry, plum and agave. Components: 100% Kenyan Region: Kiambu, Central Province Process: Washed Tasting Notes: Blackberry, Plum and Agave Fulfilled by our friends at Methodical Coffee Show more