Coffee Club’s January 2021 featured coffee.
Kiambu is one of the wettest counties with an annual precipitation of about 1500mm-1800mm. Kiambu enjoys two rainy seasons – the long rains (March-May) and short rains (October-December). Kiambu also has deep red volcanic soils.
Farmers selectively hand pick red ripe cherries that are delivered for wet milling the same day. The parchment is then fermented for eight to 12 hours, washed and sun dried slowly on raised platforms. Dry parchment for this coffee was milled and bagged at Sasini Coffee Mills.
| Origin | Kenya |
| Region | Kiambu County |
| Producer | Tinganga Estate |
| Variety | SL 28 , SL 34, Ruiru 11 |
| Altitude | 1500-1800 meters above sea level |
| Processing Method | Washed |
| We taste | Upfront sweet lime acidity, dark chocolate, subtle blackberry after cooling, some herbal notes. Medium body. |
Reviews
There are no reviews yet.