Introducing our latest exciting addition to our coffee lineup - the Kianderi AA from Kenya's Muranga region.
Working with 20 grams Coffee to bring along this beautiful coffee through Cafe Villa Clara. This is the first Kenyan coffee that we are featuring, and we want to take our time to understand and develop this exceptional coffee.
Kianderi is a wet mill of New Weithaga Coop Society in Central Kenya. The wet mill is about 120 kilometeres from Nairobi City, which is 1.5 hour drive from Nairobi. Current membership is 1553 active members 2800. Total no. of coffee trees -600,000. The wet mill is represented by Five elected management committee members. The coop has 15 permanent staff.
ABOUT SL-28 AND SL-34 COFFEE VARIETIES
SL stands for Scott Laboratories, the name of the Kenyan research center that first developed coffee varieties in the 1930s. Among the SL varieties recognized by the World Coffee Institute, SL-28 and SL-34 are the two most popular coffee varieties.
SL28 is among the most well-known and well-regarded varieties of Africa. In 1931, the senior coffee officer of Scott Labs, A.D. Trench, conducted a tour of Tanganyika (now Tanzania). According to historical documents, he noticed a variety growing in the Moduli district that appeared to be tolerant to drought, diseases and pests. The seed was collected and brought back to Scott Laboratories, where its drought resistance was confirmed. It was widely distributed until superseded by its progeny, SL28. SL28 was considered the prize selection of this period of intensive breeding. Recent genetic tests have confirmed that SL28 is related to the Bourbon genetic group.
SL34 was originally selected in Kenya the late 1930s at the Scott Agricultural Laboratories. SL34 was chosen from a single tree on the Loresho Estate in Kabete, Kenya since research at the Scott Laboratories was often conducted in cooperation with local, private estate owners. However, recent genetic tests have indicated that SL34 is related to the Typica genetic group.
These classic SL 28 and SL 34 Kenyan coffee is processed at the Kianderi Factory. Farmers selectively hand-pick red ripe cherries delivered for wet mill to be
processed the same day. The cherry is washed, fermented and then sundried on
raised tables. Processing utilizes clean river water (wet processing) recirculated before disposal into seepage pits. Sun drying is done before delivery of the coffee to the dry mill for secondary processing.
You can expect bright, complex flavour notes of blackcurrants, rhubarb, and roselle tea-like finish
Region: Muranga
Producer: New Weithaga Coop Society
Origin: Kenya
Altitude: 1350-1750 m.a.s.l
Species/Varietal: SL28 & SL34
Processing method: Fully Washed
