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Kenya Kiambu Fram Farm AB

Intense fruited character, grabby citrus, dried pear, tart berries, black currant tea and baking spice finish. Darker roasts bring out a bittersweet background with plum and berry flavors. City to Full City.

Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Kiambu, Muranga
Processing Wet Process Kenya Type
Drying Method Raised Bed Sun-Dried
Arrival date August 2019 Arrival
Lot size 38
Bag size 60 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail SL-28
Grade AB
Appearance .5 d/300gr, 15 - 17 Screen
Roast Recommendations City to Full City
Type Farm Gate
Recommended for Espresso Yes

Kiambu lies near the foothills of Gatamaiyo Forest Reserve, and at the border of neighboring Muranga County. Fram Farm is owned and managed by the Kariruki family, James getting his start in coffee through a small plot he inherited from his grandfather. Now at 40, James has expanded their farm to nearly 30 hectares, the entirety planted in SL-28, and sitting at roughly 1850 meters above sea level. This is one of a few small estate coffees we were lucky enough to buy this year, coffees we had no direct connection with in the past. We tend to buy from the Farmers Cooperative Societies ("FCS"), and still do. But buying from a single estate affords us a different and unique opportunity to select coffee that we can trace back to its exact provenance, whereas with the FCS's, you're buying a blend of hundreds and sometimes thousands of small holders. This is certainly not a bad thing as some of our finest Kenyas are through FCS's, just different. We still turn to the coops for the majority of our coffee, but are hoping to continue to cultivate buying relationships with a small number of Kenyan small estates as well. 

The dry fragrance smells pungent, with fruited whiffs that range from tropical to berry, and a dark sugar sweetness that lingers. The aroma smells of dark brown sugar and baking spices, fruit jams also coming to mind but not quite as strong as in the ground coffee. The brewed coffee has intense fruited character, light roasts boasting citrus rind flavors that are grabby, dried pear, tart berries and black currant tea. Deeper roast development casts a darker hue over the fruit flavors and constructs a bittersweet background flavor along with fresh and dried fruited notes like plum, date, and dark berry juices too. A complex baking spice note marks the aroma and hangs around in the aftertaste. As the coffee cools down some, the profile unfolds to a juicy cranberry note, adding a sharpness to the cup (especially in City/City+ roasts). This medium-bodied coffee has a raw sugar sweetness underneath it all, and the mild cocoa roast tones that shadowed the cup are an indicator of what deeper roasting will bring to the flavor matrix. City to City+ roast range will insure that you keep things light and bright, but even our Full City roast captured so much of what makes Kenyan coffee unique. Try as a pour over brew and you won't be disappointed.