Kenya KIENI - espresso

by The Coffee Collective

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18,99 € VAT incl. (0,076 € / 1g)
In stock > 5
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Roast Date
03.03.2025 (11 days)
Roastery
The Coffee Collective
Coffee Origin
Kenya specialty coffee Kenya
Region
Nyeri
Variety
Batian, Ruiru 11, SL28, SL34
Roast Type
Espresso
Process
Washed
Flavour Profile
Black currant, Redcurrant, Plums
Roast Level
Medium to medium dark
Brewing Method
Moka pot, Espresso

The Kieni coffee from the Danish roastery The Coffee Collective will captivate you with its rich sweetness and full body, accompanied by intense aromas of blackcurrant, redcurrant, and plums. In the cup, you’ll find a perfect balance between fruity freshness and deep sweetness, making it an ideal choice for a long-lasting espresso with a distinctive and persistent aftertaste.

The Kieni Farm is located in the Kenyan Nyeri region, one of the most renowned coffee-growing areas in the country. Thanks to its rich volcanic soil, high altitude, and ideal climate, this region produces coffees with pronounced fruitiness, clear acidity, and complex sweetness. Kieni is part of the Mugaga Cooperative Society, a group of farmers committed to quality and fair compensation for their work. The coffee from this farm is processed using the washed method at its own processing station, ensuring consistency and a precise flavor profile. Through long-standing partnerships with roasters worldwide, Kieni has built a reputation as one of the best Kenyan farms, bringing exceptional specialty coffee every year.

The washed processing method (also known as the wet process) is one of the cleanest and most precise methods, allowing the natural flavor of the beans to shine through. After the manual harvest of fully ripe cherries, the coffee is mechanically depulped to remove the skin and part of the pulp, leaving the beans covered in a thin layer of sticky mucilage. The beans then undergo fermentation in water tanks, usually lasting 12 to 48 hours, depending on the climate and altitude. During this process, enzymes naturally break down the remaining mucilage, ensuring a clean and clear flavor profile. After fermentation, the beans are washed multiple times with clean water to remove any remaining mucilage and are then dried – either on raised African beds or on concrete patios, where they are regularly turned for 1 to 3 weeks.

  • Altitude: 1818 meters above sea level

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