Kenya Kiambu Mandela Estate AB

Full City works well and roast development shining a light on rich, bittersweet chocolate flavors and tangy citrus notes, like orange-infused dark chocolate. For those who enjoy a vibrant espresso shot this one's for you. Full City.

In stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate No
Region Kiambu
Processing Wet Process Kenya Type
Drying Method Raised Bed Sun-Dried
Arrival date August 2018 Arrival
Lot size 65
Bag size 60 KG
Packaging GrainPro liner
Cultivar Detail SL-28, SL-34
Grade AB
Appearance .6 d/300gr, 15+ Screen
Roast Recommendations Full City
Type Farm Gate
Recommended for Espresso Yes

The small coffee estate Mandela lies within the Kiambu District, near the Gatamaiyo Forest Reserve. This area is home to several small estate coffees we purchased this year, and not far from a few of the Coop Factories we buy from such as Kamwangi and Karatina. Mandela subverts your expectations of what a typical "estate" coffee is, and rather, is a network of small plots of land rented by a single owner and farm manager where he grows coffee and sells under under a single name, Mandela. Both he and his brother have been farming coffee in this area for some time, and together they share a central milling facility where the coffee is processed down to the dry parchment, before being sent to a larger dry mill where it is prepared for export Buying from an estate where the coffee all comes from a single source affords us a different and unique opportunity to select coffee that we can trace back to it's exact provenance. Whereas with the coops, 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.

City+ roasts build out a vibrant Kenya coffee with flecks of sweet herbals in the finish and an interesting bready flavor. Along with dried fruited hints, these flavors come together like sweet baked goods and bear resemblance to orange and peach scones. My City roast was lacking in the sweetness department, which leaves you with a bright coffee but off balance. Full City works surprisingly well and roast development has a way of dulling the high tones, instead shining a light on rich, bittersweet chocolate flavors and subtle smokey roast notes. For those who enjoy a vibrant espresso shot this one's for you. Tangy citrus flavors are apparent even up to Full City+ roast level, an intensity matched only by the underlay of brooding chocolate roast tone. I pulled together an incredible espresso blend with this coffee as the base ingredient at 40%, along with 20% Peru, 20% Ethiopia, and 20% Burundi. Full City roasts bring about velvety chocolate and mouthfeel, and acidity is dialed down a couple notches, still leaving room for citrus flavors without so much of the bite.