KIANDERI AA, KENYA - FILTER COFFEE

This coffee lot comes from the Kianderi processing station in Kenya, which operates under the New Weithaga Farmers Cooperative Society (FCS). It is located in Kenya’s Murang’a region, on the slopes of the Aberdare mountain range. The station works with around 400 smallholder farmers, and its annual production is approximately 350 bags (60 kg).

Kianderi follows the classic Kenyan fully washed process. Coffee cherries are hand-sorted upon arrival at the station to ensure that only fully ripe cherries are processed. After pulping, the coffee is fermented overnight, then washed and graded by density. Drying takes place on raised beds and lasts around 15–21 days, until the desired moisture level is reached.

The region’s nutrient-rich volcanic clay soil, consistent rainfall, and cool average temperature of 20.5°C create ideal conditions for growing high-quality coffee. The water used in processing comes directly from the Aberdare Forest, contributing to the coffee’s clean profile.

The result is a coffee with bright acidity, juicy fruit notes, and a clean, elegant finish—classic characteristics of high-grown Kenyan coffee, crafted through careful processing and a dedicated farming community.