Description
Red grape, dragon fruit, strawberry, hibiscus
Naturally processed Kenyan coffees are a rather rare find but they seem to be cropping up recently.
This natural-process coffee comes from Tinganga Estate in Kenya’s Kiambu county. Tinganga is a 182ha coffee farm first established by British colonists but is now one of 6 estates owned and operated by Sasini, a publicly listed company with a majority Kenyan ownership. The Tinganga Estate is a rare example of a single-estate coffee in Kenya, a country where smallholder production is more common.
Grown in the fertile, iron-rich volcanic soils of Kiambu County, a region known for consistently high altitudes and cool nights that allow for slow cherry maturation. This coffee underwent a natural (dry) process, a less common method for Kenyan coffee, which involves drying the entire coffee cherry before removing the bean.
The Tinganga Estate is a rare example of a single-estate coffee in Kenya, a country where smallholder production is more common.
| Country of Origin | Kenya |
| Region | Embu |
| Producer Type | Washing Station |
| Farm Name | Various |
| Process | Washed |
| Growing Altitude | 1,500 – 1,700 masl |
| Varietal | Batian, Ruiru 11, SL28, SL34 |
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