This coffee from Rocket Bean Roasters offers a truly exceptional cup: deep berry notes, syrupy sweetness, and a pleasant tea-like body that finishes with a bright, sparkling acidity. Expect aromas of blackcurrant, black tea, dandelion syrup, and rhubarb, which combine to create a complex and elegant flavor profile. The coffee is labeled "PB"—meaning peaberry —which often translates to a concentrated flavor and slightly higher intensity.
This coffee comes from Kiambu County, an area north of Nairobi that has historically been one of the key regions of Kenyan production. Kiambu lies on volcanic soil rich in nutrients, and thanks to its altitude and cool nights, the cherries ripen more slowly here – allowing these berries to develop a more complex aromatic profile. Kiambu has strong roots in coffee history: the original plantations were established here by British settlers, and after independence, farmers took over and maintained the tradition of cultivation with great care and expertise.
This coffee is processed using the traditional fully washed method – after being harvested by hand, the cherries are sorted and then cleaned in a wet pulper. They then undergo fermentation in water tanks, usually for 12–48 hours – this step helps to remove the mucilage from the surface of the beans and also develops the complexity of the flavor. After fermentation, the beans are washed in water channels, where the better (heavier) beans are separated according to density. Finally, the dry parchment beans are briefly soaked in fresh water and dried on raised drying racks, where they are regularly turned and sometimes covered depending on the intensity of the sun or humidity. Drying can take up to three weeks – all to maintain quality and stable moisture content.