Expect a thick body cup with contrasting delicate notes of hibiscus, rosehip and raspberry with a liquorice finish.
Tana Ndongo (which translates as the small 5) is owned by 5 brothers. The coffee is dry fermented in large tanks for about 24 hours until the remaining mucilage is loose and then washed again in channels to remove the mucilage and sort the ‘floaters’ or underdeveloped light beans from the rest. The beans in their parchment are then fed into a soak tank filled with cold water for 24 hours. This is said to develop the amino acids in the beans and contribute to that Kenyan flavour profile that we love. Finally the parchment is dried on raised beds (for good airflow) in the sun for 11 - 14 days and rested for some weeks after that.
Francis, David, James, John and Joseph Muuru.
You might also like...
Catch up with us for exclusive offers and pop-up events happening near you!