Kenya Stephen Nendela, washed Batian, Subtext | 250g

This coffee from Munaimi Estate is a unique offering from the Western Rift Valley, showcasing the Batian variety processed through extended washed ferment. It features a cold micro-climate and volcanic soils that enhance flavor. Origin Kenya Process Extended Ferment Washed Variety Batian Producer Stephen Nendela The process begins with picking only red, ripe cherries, which are cleaned and floated. The coffee is then pulped and fermented for 8-10 hours before being washed and soaked under fresh water for an extended 48 hours, with the water being changed every 8 hours. This intensive soaking stage is key to its clean profile. The parchment is then "skin dried" in thin layers under shade for 3 days, allowing for a gentle start to the drying process, which takes a total of 12-17 days to complete. We’re very excited to present three coffees from Muanimi Estate. Not only are these our first coffees from the Western Rift Valley region of Kenya, but it is incredibly rare to be able to taste three different processes of one variety from one farm in Kenya. Muanimi Estate is owned by Stephen Nendela. The farm comprises 17 acres, sits at 1,900 masl in the Cherengany hills and benefits from a cold micro-climate. The farm is divided into seven terraced plots, each with a different variety and year of planting. One acre of Muanimi is dedicated to agroforestry which is home to bee hives, and provides a seasonal home to cranes.