About this coffee
Tana Ndongo (which translates as the small 5) is owned by 5 brothers - Francis, David, James, John and Joseph Muuru. Their farm and mill is located at 1820 masl in Gitwe village in Kiambu and they exclusively grow the SL28 variety for it’s outstanding flavour profile. It is as usual a washed process coffee, with a 24h dry fermentation and is sorted twice to remove the lower grade cherries. The beans in their parchment are then fed into a soak tank filled with cold water for 24 hours. This is said to develop the amino acids in the beans and contribute to that Kenyan flavour profile that we love. Finally the parchment is dried on raised beds (for good airflow) in the sun for 11 - 14 days and rested for some weeks after that. What to expect in the cup? Thick body contrasting delicate notes of Hibiscus, rosehip and raspberry with a liquorice finish.
