Horsham Coffee Roaster: Kenya - Kianderi PB - Washed

Tasting Notes: Rhubarb, Blackcurrant, Toffee

Brewing: This coffee works well with all filter brewers and espresso. For filter we recommend a 1 - 16 brew ratio, and for espresso a 1 - 2.5 brew ratio.

Example: Filter: 15g - 250ml // Espresso: 18g - 45ml

We are very excited to have managed to find another stunning coffee from Kianderi. This the second year that we've purchased coffee from this small co-operative. Kenyan coffees are typically sorted by bean size and we tend to see AA, AB and PB as the most common within speciality coffee. This is a Peaberry lot (PB) which means that the dry mill has used sorting screens to seperate out the round shaped beans that come from coffee cherries containing just one bean. Most cherry will contain two beans. Some coffee drinkers believe that the PB is superior due to the single seed within the fruit, this isn't entirely true with all coffees but quite often there is a difference in flavour. In this case we absolutely love the intense blackcurrant, bright, sweet and juicy flavours that we get from this coffee.

This region, located on the banks of Mount Kenya, is famous for the coffee producing qualities of its incredibly rich volcanic soil.

The Kianderi washing station is owned by the Inoi co-operative and takes coffee from around 500 smallholdings. All the coffee is harvested from the varietals SL28, SL34, Ruiru and Batian, with most farmers producing yields of 10-15kg per tree. On the day of delivery the coffee is pulped and then fermented dry (using no water unlike the wet fermentation process). After fermentation the coffee is washed using traditional grading channels which filter away any defective or unripe beans. The best parchment is then dried separately and covered during the midday sun.