A fantastic coffee from Manyatta in central Kenya!

The Ndunda factory in Embu county is the main meeting point of the Kithungururu Farmer’s Co-operative Society.  Over 439 small holder producers deliver their coffee cherries to the wet-mill for processing every season.  Upon arrival, the coffee is meticulously sorted by ripeness and density before being de-pulped and washed thoroughly.  Kenyan coffee is renowned for its cleanliness and unique characteristics (particularly acidity), partly as a result of this sorting process.  This particular lot is comprised of several uniquely Kenyan varietals including the famous SL-28 and SL-34 (two strains of Arabica developed by Scott Labs during the period 1930’s – 1960’s) and the sustainable, disease resistant Ruiru 11 and Batian.  The blending of these four varieties gives us a well-rounded and consistent cup quality with notes of bergamot, orange blossom, green apple and gingerbread.  An excellent example of Kenyan coffee at it’s best; highly recommended as a filter or black espresso style.