In this Kenyan classic, you’ll find the clean taste of berry compote, gooseberry, and rosehip. Bright as the midday sun in Nyeri, it’s a coffee meant to be savored slowly — so you don’t miss a single note.
Kenya Kiandu AA comes from the heart of Nyeri, grown at 1,810 meters above sea level in deep red volcanic soil. Here, under gentle sun and cool nights, SL-28, SL-34, Batian, and Ruiru 11 varieties ripen — true treasures of Kenya’s coffee genetics.
The cherries are hand-picked and processed using the washed method with dry fermentation for up to 24 hours. The coffee is then fully washed, soaked once more, and dried on African beds.
In the cup: gooseberry, blackcurrant, rosehip, and a nostalgic hint of berry compote. The bright, high acidity gives the profile clarity and vibrancy, while the medium body makes it perfect both for a clean morning filter and for a richer, deeper brew in a cezve.
