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Rare

Nginda Washed

Nginda Washed

Country
  • Kenya
Region Kibugu
Embu
Producer Ndwiga Family
Farm
  • Nginda Estate
Varietal SL28
SL34
Altitude 1795 masl
Process Washed

Omni Roast

a gem of a find from the Ndwiga Family at Nginda Estate, a single estate in Embu, Kenya. this separated lot of SL28 and SL34 is exactly what we love about Kenyan coffees: clean, expressive and beautifully layered, with red currant and black currant bringing vivid fruit depth, while rose hips and hibiscus add a delicate floral lift. honey sweetness sits underneath, carrying the cup into tropical fruit and a clean, refreshing finish.

grown as a separated single-estate lot, this is a bright and elegant expression of Kenyan coffee: structured, layered and full of character, but with a softer floral edge. 

resting our coffees

cafēn coffees are roasted to order. in the days that follow, freshly roasted coffee continues to evolve. as carbon dioxide gradually releases, the coffee begins to truly open up - harsh, roasty, or astringent notes soften, allowing a sweeter, cleaner, and more expressive cup to emerge.

resting gives the coffee space for its true character to shine.

we recommend resting our coffees for at least 14 days after the roast date. denser or high-elevation lots often reach their peak between 3 to 6 weeks.

£19.00
£19.00
Sale sold out
incl. VAT
Size

producer

this coffee comes from the Ndwiga Family at Nginda Estate in Embu, Kenya. made up of SL28 and SL34, it was sourced through the cafēn Kenya Sourcing Project - a new and very special initiative focused on bringing in exceptional directly sourced Kenyan coffees, including single-estate, single-tree and separated-varietal lots.

the lot was sourced with the help of Peter Mbature of Kamavindi, our producer partner, who helped connect us with the Ndwiga Family and was directly involved in guiding the processing approach.

process

this coffee is processed using the washed method.

the ripe cherries are carefully selected and floated before processing. they are then pulped to remove the skin and fruit, leaving the parchment coffee with a layer of mucilage.

after pulping, the coffee undergoes controlled fermentation to break down the remaining mucilage. it is then thoroughly washed with clean water, graded and dried slowly on raised beds under the sun. during drying, the parchment is regularly turned and monitored to ensure an even and gradual reduction in moisture.

the combination of careful cherry selection, controlled fermentation, thorough washing and attentive drying results in a clean and expressive Kenyan cup, with red currant, black currant, rose hip, hibiscus, honey and tropical fruit characteristics.