Red Currants, Green Jolly Ranchers, Lime Zest, Plum
Kiandu "factory" was run under the larger Tetu Coffee Growers group until 2011, when it became a society of its own. Since most Kenyan coffee producers are smallholders who most accurately produce coffee cherries, rather than the exported green coffee product, almost all are associated with societies, which also run the washing station/factory that processes their coffee cherries into the exportable product. Societies/factories are therefore responsible for a large proportion of the quality of Kenyan coffee.
In the cup you'll find the kinds of flavors typically associated with great Kenyan coffees: red currants, candy-like acidity, and lime citrus.
Andy's cupping score: 88
Melanie's cupping score: 87.5
- Region: Mukurwe-ini
- Process: washed
- Altitude (masl): 1810
- Variety: SL 28 & 34, Ruiru 11, Batian