Our standout new Kenyan,
Ndaro-Ini, lives up to its name
- also available as part of
this month's subscription.
Our standout new Kenyan,
Ndaro-Ini, lives up to its name
- also available as part of
this month's subscription.
March and April are often the trickiest months of the year for coffee roasters since most of the previous season’s coffees are coming to an end and we await the arrival of the big East African crops heralding the beginning of the annual cycle once more. Of course, with the ongoing Red Sea issues, we might see somewhat of a delay to the new crops, but we’re working hard to make sure we’ve got you covered.
On that note, our new Brazilian espresso has just landed and is under wraps (more of that next month!). Until then, we’re giving our immensely popular natural Brazilian - Fafà Reis - a final run out. To compliment the chocolate and nuts of ‘Fafà', we’re bringing you a big juicy Kenyan coffee called Ndaro-Ini. ‘Place of Rest’ in Swahili, Ndaro-Ini is so-called because having started in 1986, it was purposed to provide a solution to the vast distances smallholder farmers had to walk to sell or process their cherry.
Located in Nyeri at the eastern end of the Great Rift Valley, the mill is surrounded by fertile soil and in near perfect conditions for growing and processing coffee. Seasonal rainfall, perfect temperatures and altitude all combine to create high acidity, full-bodied and ripe flavours. The cooler temperatures, particularly at night, help to produce slow growing and dense cherries bringing all kinds of complexity. The process is a typical washed process with short fermentation and then a 3 week drying process.
We’ve been experimenting with this coffee on filter and espresso and it’s everything we’d expect from a Kenyan coffee with notes of blackcurrant, red apple and vanilla.
March and April are often the trickiest months of the year for coffee roasters since most of the previous season’s coffees are coming to an end and we await the arrival of the big East African crops heralding the beginning of the annual cycle once more. Of course, with the ongoing Red Sea issues, we might see somewhat of a delay to the new crops, but we’re working hard to make sure we’ve got you covered.
On that note, our new Brazilian espresso has just landed and is under wraps (more of that next month!). Until then, we’re giving our immensely popular natural Brazilian - Fafà Reis - a final run out. To compliment the chocolate and nuts of ‘Fafà', we’re bringing you a big juicy Kenyan coffee called Ndaro-Ini. ‘Place of Rest’ in Swahili, Ndaro-Ini is so-called because having started in 1986, it was purposed to provide a solution to the vast distances smallholder farmers had to walk to sell or process their cherry.
Located in Nyeri at the eastern end of the Great Rift Valley, the mill is surrounded by fertile soil and in near perfect conditions for growing and processing coffee. Seasonal rainfall, perfect temperatures and altitude all combine to create high acidity, full-bodied and ripe flavours. The cooler temperatures, particularly at night, help to produce slow growing and dense cherries bringing all kinds of complexity. The process is a typical washed process with short fermentation and then a 3 week drying process.
We’ve been experimenting with this coffee on filter and espresso and it’s everything we’d expect from a Kenyan coffee with notes of blackcurrant, red apple and vanilla.
Our subscriptions offer two 170g cans or one 1kg bag of fresh seasonal single origin coffees delivered to your door, anywhere in the world
No need to wait until the start of the month, we will dispatch your fresh coffee the day you subscribe
Press pause, cancel, change the dispatch date, order more coffee, less coffee, and control your own subscription
Our subscriptions offer two 170g cans or one 1kg bag of fresh seasonal single origin coffees delivered to your door, anywhere in the world
No need to wait until the start of the month, we will dispatch your fresh coffee the day you subscribe
Press pause, cancel, change the dispatch date, order more coffee, less coffee, and control your own subscription
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