Ngandu, Espresso - Kenya

This fully washed coffee is a perfect example of Kenyan coffee with its nuanced, complex notes of rhubarb and strawberry pie, pink lemonade and crisp blood orange.

The Ngandu wet mill lies within Kenya’s famed Nyeri region, where rich volcanic soil and ideal weather conditions contribute to the exceptional and unique flavor profile that Kenya is famed for.  Producer members in Ngandu Factory cultivate primarily SL28, SL34, Batian and Ruiru 11. ‘SL’ varieties are cultivars originally released by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s. They soon became the go-to trees for many growers in Kenya due to their deep root structure, which allows them to maximize scarce water resources and flourish even without irrigation.  

Coffee cherries are carefully handpicked at peak ripeness by smallholder farmers and delivered to the factory for processing. The cherries undergo a fully washed method, where they are first sorted, then pulped to remove the outer skin. Parchment is then fermented in concrete tanks for 12 to 24 hours, depending on temperature and climate conditions, to break down the mucilage. After fermentation, parchment is washed through grading channels using fresh water from the Gatiba stream before being transferred to raised beds or covered solar driers for drying. The drying process lasts 7 to 14 days, with workers frequently turning the parchment and covering it during the hottest part of the day to ensure even drying and prevent defects. 

• Region: Nyeri
• Country: Kenya
• Elevation: 1,700 - 1,800 masl
• Variety: SL28, SL34, Batian, Ruiru 11
• Process: Washed