Rich cocoa and savory sugar and grapefruit flavors with tart citric acidity and a heavy mouthfeel.
Farm: Various smallholder farmers
Variety: Sl-28, SL-34, Batian, Ruiru 11, K7
Altitude: 1700 – 2000 meters above sea level
Proc. Method: Fully washed and sun dried at farm
Most of Kenyan’s coffee seeds tend to be large but Kiambu’s are listed under AA plus which refers to a coffee that is of higher quality. AA is the highest grade/largest size of bean in Kenyan. This explains the distinct white line in the center of the bean.
This coffee variety was originally brought by French missionaries and introduced to farms willing to grow coffee in Kenya back in 1893.