200g/ Bag
Our first ever natural coffee from Kenya. These coffee beans are absolutely RARE delicious! We are excited to share some of our first ever natural coffee from Kenya, from the Endebess in Trans-Nzoia. This is a unique opportunity to taste a very different interpretations of an already unique origin.
Aroma: Strawberry, brown sugar, hibiscus.
Cup: Excellent complex acidity, phosphoric and citric, throughout the cup. Full and structured.
Layered, floral, strawberry, Tamarind puree, brown sugar.
Farm : Endebess Estate
Region : Trans-Nzoia
Altitude : 1,600–1,800 masl
Process : Natural
Variety : SL 28, SL 34, Batian, Ruiru 11
Grade : AA
Q Score: 88
JIBBI's note
I feel that these coffees showcase new facets of Kenyan terroir that takes a slightly different route, creating a new flavour experience that we hope you enjoy for this lockdown.
ABOUT
The Endebess Estate is located in the northern part of Kenya’s Rift Valley, near the market town of Kitale in Trans-Nzoia County.
- The farm measures about 758 hectares, a third of which is used to grow coffee. The varieties on the farm are predominantly SL28, SL34, Batian and Ruiru 11.
- The region’s soil is mostly clay loam and sits on the eastern slopes of Mount Elgon, an extinct volcano on the border of Uganda and Kenya.. The flowering happens between February and April and the harvest takes place between October and January.
PROCESSING
- The coffee cherries are picked at the peak of ripeness, when the red hue edges on purple. Right after picking, the harvest is hand-sorted for damaged or unripe cherries, and foreign matter (twigs, leaves, pebbles, etc..).
- The cherries are then spread in a thin layer on raised beds, and slowly dried between 21 and 35 days depending on weather conditions.
- They are moved around four times a day to promote even drying and prevent mold from setting; and covered both during the hottest time of the day to avoid damaging the cherries, and at night to prevent moisture re-absorption as the temperature cools and the air becomes more humid.