Kenya
Kakindu
Cup Notes: Redcurrant, Tomato, Orange, Grapefruit
A vibrant and expressive Kenyan Peaberry, offering bright citrus clarity, red fruit sweetness, and the elegant balance of Kiambu’s finest terroir.
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
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FAQ
before making a purchase. This will help prevent misunderstandings, delays, and inconvenience.
By placing an order, we assume you have reviewed the information, and our support will be provided
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Details
- Producer
- Several small farmers
- Country
- Kenya
- Terroir
- Kiambu
- Altitude
- 1800-2000 masl
- Process
- Kenya Washed - Raised Beds
- Arabica cultivar
- SL28
- Picked in
- Oct. 2024 - Dec. 2024
- Arrived in
- August 2025
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
Suggested brewing recipe
To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
Have fun brewing!
V60 STYLE
- Coffee:
- 17g
- Grind:
- Comandante 22 clicks (medium)
- Water:
- 250g (40 tds) at 90°C
- Filter model:
- Cafec Abaca+
- Time:
- 3:00
- Brew strenght:
- 1,45 tds
FLATBED
- Coffee:
- 17g
- Grind:
- Comandante 24 clicks (medium)
- Water:
- 250g (40 tds) at 90°C
- Filter model:
- Stagg [X], Fellow
- Time:
- 2:45
- Brew strenght:
- 1,45 tds
THE STORY BEHIND
This Peaberry Top Grade fully washed lot comes from Kakindu Estate in Kiambu, Kenya. Kakindu is a 76-hectare farm originally established by British settlers and now part of Sasini, a publicly listed company with majority Kenyan ownership.
Sasini focuses strongly on equity and community development. Estate workers are provided with housing, early childhood education, union representation, and wages above the legal minimum. Together with Olam Specialty and more than thirty international partners, Sasini has also contributed to improving the nearby Njenga Karume Primary School, financing a new computer lab to help students gain essential digital skills.
THE VARIETY
Developed by Scott Agricultural Laboratories in the early 1930s from a Tanganyika Drought-Resistant line, SL28 has evolved into Kenya’s flagship variety for cup quality. Built for medium-to-high altitudes and deep-rooted to endure dry spells, its tall stature and large bold beans set it apart.
While its yields are modest and the plant remains vulnerable to Coffee Berry Disease and Leaf Rust, its flavour potential is extraordinary.
In the cup SL28 delivers a bright, sparkling acidity and complex fruit-and-floral character — vivid black currant, citrus zest and jasmine over a full, velvety body that typifies the finest Kenyan coffees.
THE FERMENTATION PROCESS
This lot is produced using the traditional Kenyan fully washed method, refined through generations of expertise.
Only ripe cherries are selected and pre-graded before depulping. The coffee is then fermented in water tanks for 12–48 hours to remove remaining mucilage. After fermentation, it is washed in clean water through grading channels, where denser beans are separated as higher quality.
The parchment coffee is then soaked in fresh water and dried on raised African beds for 2–3 weeks. During drying, the beans are regularly turned and covered to protect them from excessive heat or moisture.
