Kiambu, Kenya
Honey, Redcurrants, Chamomile.
A vibrant Kenyan from Eaagads Estate, grown in the historic coffee lands of Kiambu County. Carefully produced at high altitude and graded AA for its exceptional bean size and quality, this coffee delivers a bright, expressive cup. Expect lively redcurrant acidity balanced with golden pure honey sweetness and delicate chamomile florals.
Producer - Eaagads Estate
Region - Kiambu
Altitude - 1400-1600
Varietal - Acaia, K7, Ruiru 11, SL28
Process - Washed
Roast Level - ◉◉◉◎◎
Ratio: 15 g coffee → 250 ml water (≈1:16.7)
Temp: 94 °C
Grind: Medium-fine (like table salt)
Total brew time: 2 ½–3 min
Steps
- Prep – Rinse filter with hot water, discard rinse.
- Add coffee – 15 g ground coffee in brewer.
- Bloom – Pour 40 ml water, let sit 30 s.
- Pour – Slowly add the rest (up to 250 ml) in circles by 1:30.
- Wait – Let it drain; total time around 2:45.
- Swirl & sip – Expect citrus brightness, caramel sweetness, chocolate finish.
- We recommend consuming the coffee within three months (unopened).
- Once opened, we recommend using within 7 days.
- Store in a cool, dry place.
Ships within 1-3 working days.
Coffee Origins
EAAGADS ESTATE - KIAMBU, KENYA
he farm lies in Ngoingwa location, Karibaribi sub-location, Thika west sub-county at Kiambu County - an area well-known as home to some of the earliest coffee farms in the country.
Process
Washed
Selected cherries are pre-graded and then de-pulped. The pulped coffee is then fermented for 12 - 48 hours in water tanks to breakdown the remaining mucilage on the bean. After fermentation the coffee, still in its husk (parchment) is washed in clean water grading channels. This series of declining channels allows the heaviest, densest beans to sink. These are processed separately as they represent the highest quality beans. After washing the parchment is soaked in clean water and then dried in the sun on raised African beds for 2-3 weeks where it is periodically turned and covered to protect against moisture or the heat of the midday sun.