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Kiajibbi #5, Kenya

Regular price £10.00

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Tasting Notes

BLACKCURRANT / ELDERFLOWER / RHUBARB

A washed process mix of Ruiru 11, SL-28, SL-34 & Batian varieties produced by smallholders within the Kiambu region of southern Kenya. This is a special coffee - so complex and clear! Beautiful acidity with amazing balance of flavours of blackcurrant, redcurrant, elderflower, lemongrass and rhubarb.

Kiajibbi Sepciality Coffee Roast Profile

KIAJIBBI #5

Kiajibbi, Kiambu

Produced by various smallholders
Ruiru 11, SL-28, SL-34 & Batian varieties
Altitude 1500- 1800 MASL
Washed process

Great service and GREAT coffee 😋 Warning though: once you taste the good stuff it’s hard to settle for anything less! ☕️👌🏻

Lee W

Facebook

Deliciously indulgent, a MUST for any coffee lover!! Beautifully packaged, exceptional service & the perfect gift. I never knew coffee could taste this good!

Ruth I

Google

Fabulous coffees! I've tried all of them at one time or another and they're all great. Highly recommend!

Alex H

Google

COFFEE STORY - KIAJBBI #5

The Kiajibbi co-operative is provided coffee cherries by smallholders from the Kiambu region in southern Kenya for processing at their wet mill. Each of the smallholder farmers typically have 1-2 hectares of land. Many farmers will grow different crops and typically have as few as 100 coffee trees.

AT THE FARM

The harvested cherries are hand sorted for ripeness by the farmers before they go into production. A 3-Disc Agaarde pulping machine removes the skin and pulp before the coffees are graded by density and separated into different lots for fermentation. The coffee is dry fermented for 16 to 25 hours depending on the weather. After fermentation, the coffees are again washed in channels and graded by density. The coffee is finally sun-dried on African drying beds for 12 to 20 days, being covered from the midday heat and at night.

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