The Ngandu espresso is a textbook example of why Kenyan coffee is renowned worldwide. Fully washed, carefully picked, and fermented, this coffee offers a complex, vibrant flavor profile: rhubarb and strawberry tart, pink lemonade, and a crisp note of blood orange. A true taste sensation in your cup – clean, fresh, and elegant.

The beans come from the Ngandu Cooperative in the renowned Nyeri region of Central Kenya. At an altitude of 1700–1800 meters, the coffee trees grow in rich volcanic soil, under ideal climatic conditions. These conditions, combined with careful hand harvesting and the traditional fully washed processing, result in a coffee with a remarkably bright character.

The varieties used – SL28, SL34, Batian, and Ruiru 11 – were selected for their deep root structure and resilience. After harvest, the berries are carefully sorted, pulped, fermented, and washed with fresh water from the Gatiba stream. The beans are then dried on raised beds or solar dryers for 7 to 14 days. All with the goal: a clean, expressive cup of coffee that is worth every sip.

Features:

- Origin: Kenya
- Location: Nyeri, Central Kenya
- Variation: SL28, SL34, Batian, Ruiru 11 (Grade AA)
- Height of growth: 1700–1800 meters
- Processing method: washed
- Tasting notes: rhubarb and strawberry tart
- Bean coffee

Content: 250 g