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KIAMABARA Peaberry

£8.75£27.00

(1 customer review)
  • Country: Kenya
  • Region: Nyeri
  • Town: Kiamabara
  • Varietal: SL28, SL34 & Batian
  • Processing: Fully washed
  • Altitude: 2,100 metres above sea level
  • Owner: Various smallholder farmers
  • Total Farmed Area: 300 hectares in total
  • 250g & 1Kg

IN THE CUP: CANE SUGAR / MANGO  / DULCE DE LECHE 

BREW GUIDE:

Espresso

  1. 19g in
  2. 40g out
  3. in 28 – 30 seconds                                                                                      
  1. Cafetiere
  1. 60g per litre
  2. Steep for 4 minutes 
  3. Stir and scoop off the crust
  4. Wait a further minute for grounds to settle
  5. Either pour slowly without plunging using the lid as a filter or
  6. Gently push the plunger the bottom and pour slowly.
  7. ENJOY YOUR COFFEE
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SKU: N/A Category:

Description

Kiamabara COFFEE & FARM INFORMATION

This sweet and syrupy Kenyan peaberry coffee is produced by the Mugaga Farmer Cooperative in Kiamabara, south west Kenya. We fell in love with this fabulous coffee at first sip. 

The Art of Production

This coffee has undergone a traditional fully washed process. Ripe coffee cherries are carefully selected and floated in clean water to remove any immature or poor quality cherries, which float to the top of the tank. These top cherries are then pulped to remove the cherry fruit and fermented in fresh river water for 4-6 days to break down the remaining sugary mucilage. 

The parchment coffee is washed with clean water in grading channels, and then dried on raised African beds for 3-5 weeks (depending on ambient climatic conditions). Once the optimum moisture content has been reached the parchment is rested for around 1 month and then hulled, graded by bean size and further handpicked, before being bagged in GrainPro for export.

The Region

Nyeri County has cool temperatures and fertile central highlands, lying between the Eastern base of the Aberdare (Nyandarua) Range, which forms part of the Eastern end of the Great Rift Valley, and the Western slopes of Mt. Kenya. The combination of fertile soil, seasonal rainfall and high altitude provide the ideal climate for coffees characterised by high acidity, full body and ripe fruit flavours. Most coffees from Nyeri develop and mature slowly producing extra hard beans. This quality is also evident in the cup.

 

Additional information

Grind Option

Ground for Aeropress, Ground for Cafetiere, Ground for espresso/stovetop, Ground for filter, Whole Beans

Size

1kg, 250g

1 review for KIAMABARA Peaberry

  1. Richard

    I received this coffee last week and already need some more. My family and I love it.

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