Kenya

Kiambu Natural

A heavier version of a classic Kenyan coffee, with a grape like character and a chocolate orange finish.
  • Our first natural Kenya coffee.
  • Acidity and syrupy sweetness we expect from great Kenyan coffee.
  • Whole Bean Coffee: 250g (8.8oz) or 1000g (35.3oz).
  • Release date: 19th of July.
  • Minimum resting period: Filter 7 days | Espresso 14 days.

Expect notes of:

Orange

Milk Chocolate

Red Grape

Kenya

Kiambu

Kiambu was grown on a single estate, located south in the Kiambu region, just outside the Kenyan capital Nairobi. The Gulmarg estate has bucked the trend by continuing to produce high quality coffee in a region known for its large estates, established by British colonists in the early 20th century. After decolonisation, the estates were sold to local Kenyans, but in the intervening years, the increasing size of Nairobi, and the corresponding increase of land value in Kiambu has made it difficult to continue growing coffee profitably. Gulmarg has been able to survive by diversifying into specialty coffee and aiming to sell to high end clients paying premium prices.

Our first natural Kenya coffee

Kiambu from the Gulmarg Estate is processed using the natural method, very unusual for Kenya. This method is usually associated with M’buni, the Kikuyu word for a very low quality standard normally consumed locally. Often all of the defect, under and overripe cherries will be simply laid out on a tarp in the farmer’s yard and sold at the local market as M’buni. Due to this association, it has been difficult for high quality natural processing to take hold in Kenya. At Gulmarg, the cherries are first floated in the same channels as washed coffees to sort for low quality cherries, then laid out on raised beds in a single layer. The raised beds create airflow around the cherries, and along with the single layer and frequent turning, this ensures even drying and fermentation. The coffee takes around 6 weeks to reach target moisture content, and along with laying the cherries out in such thin layers, this leads to a large investment in terms of drying space for the estate. However, we think the clean and transparent profile produced was worth it, a great balance between the softer and wilder characteristics of naturals, and the classic high level of acidity and syrupy sweetness we expect from great Kenyan coffee.

Technical
Data

Farm Gulmarg Estate
Region Kiambu
Altitude 1950 masl
Varietal SL28
Process Natural
Harvest December ‘18

Process
Natural

The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying. It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Get notified

Sign up to our email service to get notifed with the release of new coffees.

Kr. 149,00

QTY:
A heavier version of a classic Kenyan coffee, with a grape like character and a chocolate orange finish.
  • Our first natural Kenya coffee.
  • Acidity and syrupy sweetness we expect from great Kenyan coffee.
  • Whole Bean Coffee: 250g (8.8oz) or 1000g (35.3oz).
  • Release date: 19th of July.
  • Minimum resting period: Filter 7 days | Espresso 14 days.

Expect notes of:

Orange

Milk Chocolate

Red Grape

Kenya

Kiambu

Kiambu was grown on a single estate, located south in the Kiambu region, just outside the Kenyan capital Nairobi. The Gulmarg estate has bucked the trend by continuing to produce high quality coffee in a region known for its large estates, established by British colonists in the early 20th century. After decolonisation, the estates were sold to local Kenyans, but in the intervening years, the increasing size of Nairobi, and the corresponding increase of land value in Kiambu has made it difficult to continue growing coffee profitably. Gulmarg has been able to survive by diversifying into specialty coffee and aiming to sell to high end clients paying premium prices.

Our first natural Kenya coffee

Kiambu from the Gulmarg Estate is processed using the natural method, very unusual for Kenya. This method is usually associated with M’buni, the Kikuyu word for a very low quality standard normally consumed locally. Often all of the defect, under and overripe cherries will be simply laid out on a tarp in the farmer’s yard and sold at the local market as M’buni. Due to this association, it has been difficult for high quality natural processing to take hold in Kenya. At Gulmarg, the cherries are first floated in the same channels as washed coffees to sort for low quality cherries, then laid out on raised beds in a single layer. The raised beds create airflow around the cherries, and along with the single layer and frequent turning, this ensures even drying and fermentation. The coffee takes around 6 weeks to reach target moisture content, and along with laying the cherries out in such thin layers, this leads to a large investment in terms of drying space for the estate. However, we think the clean and transparent profile produced was worth it, a great balance between the softer and wilder characteristics of naturals, and the classic high level of acidity and syrupy sweetness we expect from great Kenyan coffee.

Technical
Data

Farm Gulmarg Estate
Region Kiambu
Altitude 1950 masl
Varietal SL28
Process Natural
Harvest December ‘18

Process
Natural

The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying. It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Get notified

Sign up to our email service to get notifed with the release of new coffees.

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