Situated 120km north of Nairobi, Kianderi is in Murang’a county, bordering the more well known Nyeri District to the south of Mt. Kenya. Smallholder farmers in this area are generally of Kikuyu ethnicity. Kianderi ‘Factory’ is a washing station established by the Weithaga Farmer Cooperative Society. The coop is comprised of over 1100 smallholder members who deliver fresh cherry to the factory (washing station) throughout the November – January harvest period.
Due to the incredibly rich red volcanic sandy soil in the region, bean sizes are very large, producing on average around 18% AA. The coffee is of a Fully Washed process and is dry fermented with fresh river water from Kabuku Springs; it is then sun-dried on tables.
Welcome to my Table, here in the corner of this cafe. Today we’re sipping the Kenya Kianderi AA, from PERC Coffee in Savannah, Georgia. Feel free to pull up a chair.
region: Murang’a, Kenya
producer: smallholder farmers
association: Ethiopia Idido Cooperative
elevation: 1600 – 1700 meters above sea level
cultivars: SL28, SL34
process: fully washed, raised bed dried
The aroma of the Kenya Kianderi is bright and lively with scents of citrus, candy, and honey bursting out of the bag.
Upon sipping, that big Kenyan flavor is incredibly apparent with layers of grape candy, ripe peaches and white sugar. It’s a juicy, sweetly honeyed coffee with a well-rounded acidity that plays nicely on the tongue. When cool, it’s almost like drinking tropical mango/guava juice. It tastes like a sweet tropical fruit, pink lemonade, citrus like but not tart or cloyingly “acidic” with that nice brown sugar sweetness in the end.
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Andrew is a husband, father, dog lover, craft beverage enthusiast, content creator, and niche market Internet celebrity. Formerly of A Table in the Corner of the Cafe and The Pulitzer Project and contributor to Barista Magazine and Mental Floss, he’s been writing on the Internet for years.