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Lot 06 · Farm page
Kiambaa SL28
SL28 and SL34 · Kiambaa Factory · Nyeri, Central Highlands, Kenya
- Elevation
- 1,780m above sea level
- Harvest
- November
- Served in
- Footed tulip, matte black stoneware
In the cup
- Blackcurrant
- Tomato leaf
- Pink grapefruit
- Cane
The lot
- Lot number
- Lot 06
- Variety
- SL28 and SL34
- Farm
- Kiambaa Factory
- Producer
- Gichathaini Farmers' Co-operative, 340 members
- Region
- Nyeri, Central Highlands, Kenya
- Elevation
- 1,780 m above sea level
- Harvest month
- November
- Process
- Washed Kenyan style, 18 hours dry ferment, 18 hours under clean water, 12 days on beds
- Soil
- Deep red volcanic earth
- Shade
- Macadamia at the field edges
- Lot size
- 150 kg green
- Arrival
- Arrived in Hamburg 3 April
- Roast
- Roasted light, 11 days rest
How we brew it
Pour-over, and the closing cup of the omakase
16 g to 260 g of water at 96 °C, three pours, finished at 2:45
The cup it is served in
Footed tulip, matte black stoneware
Werkstatt Ohlsdorf, 140 ml, unglazed inside the foot
Volume 140 ml
Dark inside, so the acidity is met without the eye being told what colour to expect.
The farm
Kiambaa is a washing station rather than a farm: three hundred and forty smallholders deliver cherry by bicycle and are paid on quality, not weight. The co-operative has kept separate day-lots since 2016.
This is day eleven of the main crop — the day the cup went from sharp to structured.