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  • Kakindu (Kenya) - product

Kakindu (Kenya)

250 gr

*Terroir Best Lot*
QUALITY SCORE: 89.00


Cup Notes
Pineapple / Strawberry / Currant 
 
Suggested for espresso and filter

€17.00


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*

Technical details

Quality Score
89.00
Series
Terroir Best Lot
Producer
Several small farmers
Country
Kenya
Terroir
Kiambu
Altitude
1800-2000 masl
Fermentation
Classic Natural
Arabica cultivar
SL34
Picked in
December 2020
Arrived in
September 2021
Shipped in
GrainPro bags
Roast profile by
Rubens Gardelli
Roasted on
Customised roaster

THE STORY BEHIND

Kiambu county is located just outside of Nairobi. The region has a long history of coffee production and is famous for its large estates, which were originally built by British colonists in the early 20th century. After decolonisation the estates were sold to local farmers who have been managing them ever 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 smallholder production elsewhere has increased. Nevertheless, estates such as Kakindu continue a legacy of many generations of coffee production, supported by unparalleled local knowledge and experience.

Kakindu (Kenya) - story

THE VARIETY

SL 34 is a mutation of French Mission, originating from the plantation of Loresho in Kabete. SL34 has wide leaves with bronzy tips. It is widely grown throughout Kenya. SL34 is valued for its high productivity in different climate conditions and great height ranges. It is also claimed to be able to withstand drought and strong rainfall.

Kakindu (Kenya) - variety

THE FERMENTATION PROCESS


This coffee is processed using the natural method and dried on raised African beds. Natural processing is a rarity in Kenya, which is primarily known in the specialty coffee sector for its exceptional fully washed coffees.
Ripe cherries are selectively harvested and floated to select only the ripest, highest quality cherries for processing. These cherries are placed in a single layer on raised drying beds for up to six weeks. The cherries must be manually turned every day to ensure an even drying and prevent mould formation. Once the coffee has reached its optimum moisture content, it is rested before hulling, graded, further handpicked, and finally bagged in GrainPro for export.

Kakindu (Kenya) - fermentation

BREWING RECIPE

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