Kiamabara - AB

This coffee comes from Kiamabara, a washing station in Nyeri, Kenya, and was sourced through Café Imports Australia. Grown at 1900 MASL, it’s a washed lot made up of Batian, SL28, SL34, and Ruiru 11, a classic Kenyan mix. Harvested between November and January, it’s an interesting, complex release from one of our favourite regions.

We tasted a bright lemon acidity, layered with sweet currants and delicate rose hips.

All our coffees are sold as whole beans.

We roast from light to very light, because it’s what we enjoy drinking. 
It’s recommended to let our roasted coffee age or ‘rest’ for 2 - 4 weeks after the roast date. This helps trapped carbon-dioxide within the coffee to be released, leading to a more even extraction and easier brew.
Our light roasts are very shelf stable and can be enjoyed up to 3 months post roast date, although we recommend drinking it within 30 days after opening.