Kenya Kiambu Washed
RM55.00 – RM150.00
| Variety | SL28, SL34 |
| Country | Kenya |
| Processing | Washed |
| Region | Kiambu |
| Altitude | 1,600–2,000m |
| Roast Level | Light Roast |
| Tasting Notes | Blackcurrant, Grapefruit, Citrus, Floral, Tea-like |
| Quantity | 200g/1000g |
Brewing Size Guide
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
Blackcurrant, Grapefruit, Citrus, Floral, Tea-like
| Variety | SL28, SL34 |
| Country | Kenya |
| Processing | Washed |
| Region | Kiambu |
| Altitude | 1,600–2,000m |
| Roast Level | Light Roast |
| Tasting Notes | Blackcurrant, Grapefruit, Citrus, Floral, Tea-like |
| Quantity | 200g/1000g |
About This Coffee:
Kenya Kiambu Washed
Region and Farm Introduction: Located just north of Nairobi, Kiambu is one of Kenya’s most historic and prestigious coffee regions. With volcanic soil, high elevation, and cool, misty mornings, the area produces coffees of striking clarity, vivid acidity, and refined fruit structure.
Farm History & Awards: Many of Kiambu’s estates were established during British colonial rule in the early 1900s. Notable farms, such as Kamundu Estate, have been in operation for over a century and are now owned by Kenyan agricultural firms like Sasini, which prioritise ethical labour practices and environmental stewardship. Others, such as Wamuguma Factory, are managed by cooperatives with thousands of smallholder members.
| Pack Quantity |
200g ,1000g |
|---|
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Each Brewing Method Grind Size Reference
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
So, How Do You Know What Grind To Use?
Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!
- Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
- Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
- Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
- Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
- Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee
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