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Kenya Kiambu Ndumberi AA

Kiambu Ndumberi is a sweet coffee, brown sugar and caramel, which mix nicely with flavors of citrus juice. It's a fairly bodied cup, and the acidity while citric, is well-integrated and not overbearing. Full City roasts tone down citric aspects even more and introduce bittersweet cacao notes. City to Full City. Single Origin Espresso.
Out of stock
90
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date Nov 27 2014
Lot size 16bags/boxes
Bag size 30.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail SL-28, SL-34
Grade AA
Appearance .4 d/300gr, 17-19 screen
Roast Recommendations City produces the most complexity, taking the coffee up to Full City rounds out the edges of the citric acidity, and introduces chocolate roast tones
Weight 1 LB
Recommended for Espresso Yes
Ndumberi Farmers Cooperative Society (FCS) has been around now for over 50 years, and has grown from 400 members at inception to over 2600 currently. Ndumberi currently operates three factories, or wet mills, where farmers deliver coffee cherry. These are "small-holder" farms, usually less than 1 hectare, and adjacent to their homes. Coffee is hand picked, and then delivered to the factory where an intensive hand-sorting process begins, starting with cherry and ending with the drying beds. So much attention is given to separating out over and under ripe cherries, as well as any other damage/defect found along the way. These wet mills recycle water used to wash coffees, and pulp is also reused to fertilize trees. The coffee is then dry-milled, where yet another hand sort of the green coffee happens. The average growing altitude is around 1700 meters, and these small farms are planted in SL-28 and SL-34 varietals.
Right off the bat, this Kenya boasts an intense profile in the ground coffee. There's a fragrance of honey and citrus in CIty roasts, plum jam and clove spice too. More developed Full City roasts build a smokey burned sugar scent, along with a sort of pie filling smell, dark berry and even a faint grape aspect. Adding hot water grows a strong smell of orange juice and brown sugar, confectionary sweet, and with an array of cooked fruit notes. The break has a scent of lemon bars and caramel. This coffee brews nicely, City roasts offering a big brown sugar sweetness with citrus flavors of lemon-aid and orange rind. It's definitely a bright coffee, but not as bracing as many of the other Kenyas we've sold this year, citric and with a bittering tea-tannin quality. This would be a nice choice for those who think Kenyas to be overly acidic, and I think you'll find the acidity to be much more a part of the profile as a whole, instead of standing way out above it. At Full City, sweetness and body are bolstered, as well as some gentle roast tones. There's a pleasant mingling of citrus rind and dark chocolate at this roast level, flavors that hang on in the finish. These darker roasts tone down the intensity found in City roasts, and will make be a good candidate for SO espresso (single origin).