Another kickin’ Kenyan for ya.

Tastes like:

Sugarcane, jammy dates, chocolate, orange




Situated within the cool Limuru zone, the Kamundu Estate is located in the Central Highlands of Kenya sharing a border with Nakuru and Kajiado to the West, Murang’a and Nyandarua to the North and Nairobi to the South. The Estate was established in 1954 producing roughly 1,600 MT of cherries each year.

Kiambu is known for its coffee estates, which were started by British colonists in the early 20th century, now being run by local Kenyans after independence in the 1960s.

The harvest generally occurs between October and December. In some cases, early crop can be harvested between April and July.

Only the ripest cherries are selected, they are loaded into the hopper above the pulping station, they are fed into the pulping house using water. Here, the outer pulp is removed thanks to the work of two rotating abrasive slabs. The de-pulped coffee is then through water filled channel towards a fermentation tank. Along the way, floaters, or lower quality coffee beans, are removed to ensure only the highest quality continues along the process. The denser beans are directed to the fermentation tank to rest for the evening.

The following morning, workers assess the feel of the sticky mucilage remaining on the coffee. If it has reached the ideal level, water is placed over the beans to give them a final wash. From here, sluice gates open to move the coffee into washing channels where the coffee slides down a gently sloping tiled channel. Wooden shunts used by workers are manually placed into the coffee to separate the denser beans from the lighter beans.

Then finally the coffee is evenly dispersed onto raised tables, under careful surveillance. If it is too sunny, or rain is in the forecast, the parchment is covered.


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