- James Boro Karugu
- Gathanga, Kiambu
- SL-28, SL- 34 & Batian
- 1,700 to 1,800 masl
Coffee in Kenya supports the livelihood of millions including over 150,000 farmers across the country. Most of those farmers are small scale and produce only a couple bags of coffee cherries a year. This small quantity is sold to cooperatives or private mills where the traceability to farm level is obscured to allow for the pooling of coffee into large lots for export. Kiamara sits in the minority of coffee producers in Kenya as it is a full estate that grows, processes and sells its finished green coffee.
The 640 hectare Kiamara Estate sits quite close to the countries capital Nairobi, with much of the countries most celebrated coffee originating just north of the city. The high altitude and volcanic soil found near the Kiamara rift valley produces coffee with a bright, fruity profile that has a signature grape like acidity.
Espresso: 1:2 dose to yield, extracted in 28-36 secs
Filter: 0.07:1 coffee to water, brewed in 3-4 mins
Roast days are Tuesdays and Fridays. All orders placed by midnight the day before will be sent out first-class on the roast day.