Ndunduri PB 250g (8.8oz)

Ndunduri PB 250g (8.8oz)

13 boxes left.
  • Complex aromas of lemon peel and vanilla are backed up by an intense and syrupy mouthfeel.
  • From one of the iconic growing regions in Kenya.
  • Ripe and well-nourished cherries.
  • Has the fresh fruit character we value in Kenyan coffees.
  • Whole Bean Coffee - 250g (8.8oz).
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: 18th of March.

Expect notes of:




Flat rate shipping

Worldwide rates $7.6 / €6.7
Denmark from 29 DKK


On all orders above
500 DKK (€67.00 / $76.50)*


Shipping from the roastery
Tuesday and Thursday



The Ndunduri wet mill is located at 1750 masl in the Kirinyaga region, just one of many iconic growing regions lying in a belt across the southern slopes of Mount Kenya. The fertile volcanic soil and high altitude here lead to some of the finest growing conditions in the coffee world, with ripe and well-nourished cherries abound. One of the other factors that lead to the quality and character of Kenyan coffees is their unique and exacting fermentation method. The Ndunduri station is owned by the Kibugu Farmer’s Cooperative Society, who set a price on education of their mill managers and through them, the smallholder farmers that supply their stations. This means high quality cherries fermented under exacting conditions in clean and well-equipped mills, and in theory, tasty coffees. This peaberry selection was sorted in washing channels for low quality floating cherries on arrival, before being depulped and fermented overnight, then soaked one more time for around 12 hours, again through washing channels to allow an extra sorting for floaters. This double fermentation helps to emphasise the fresh fruit character we value in Kenyan coffees, and the extra sorting leads to very uniform and high quality of green coffee. This lot has fresh lemon peel and vanilla aromas, blackberry acidity, and an intense syrupy mouthfeel, very typical of a peaberry selection.

The Mill Manager

Kenya and Ethiopia operate on similar systems, where small-holder farmers are often part of cooperatives, delivering their harvested cherries to wet mills owned by the cooperative to be processed. The cooperative then pays a price to each farmer for their cherries, depending on the quality and quantity they delivered to the mill, and on the price they receive from green coffee buyers for the processed product. Cooperatives often employ a mill manager, a very important role, as they are ultimately responsible for the quality of the mill’s output. Their stewardship of coffee fermentation is a huge factor, but the quality of raw cherries arriving at the mill is also important to control. Careful sorting can help, but often managers will reject damaged or unripe cherries before they even enter the mill. Many cooperatives also pool their resources to provide support to their members, such as visits from agronomists, and low interest loans for investment in farms.


Cooperative Kibugu F.C.S.
Region Kirinyaga
Altitude 1700-2000 masl
Varietals SL28
Process Washed
Harvest January 2018


The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

La Cabra

Brew Guides

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


Espro press

Hario V60


Get notified

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

Regular price

incl. vat/tax

Sale price

incl. vat/tax

Regular price
Sold out
Unit price