KenyaNdundu PB from Beansmith.s is a coffee that makes you realize with every sip why Kenya is one of the icons of the world's specialty coffees. A fruity extravaganza greets you in the cup—a distinctive blackcurrant flavor, a fresh sweet-sour taste reminiscent of rhubarb pie, and a soft touchof chocolate at the end that smooths everything out beautifully. This coffee has medium acidity, which adds liveliness without being unpleasant, and medium sweetness, making it the perfect choice for filter coffee—whether you prepare it as V60, Aeropress, or Chemex. This allows its complexity and purity of flavor tones to shine through in its profile.
Ndundu PB comes from Gatundu, in the Kiambu County area in central Kenya, where the conditions for growing Arabica are among the best—the higher altitude of 1600–1800 m ensures slow ripening of the cherries and a concentrated aroma. The name PB stands for peaberry, a natural mutation in which the cherry does not produce a pair of beans, but only one smaller, rounder, and denser bean. When properly processed and roasted, this can contribute to a more even development of flavors and a more intense body. The coffee is a blend of two classic Kenyan varieties, SL28 and SL34, which are highly prized for their complex flavors and distinctive fruitiness. Although most Kenyan production goes through a national auction, this Ndundu micro-lot reflects an effort to increase transparency in the supply chain—from small farmers to roasting—which will be appreciated by anyone who seeks a story as well as flavor in their coffee.
Each coffee cherry is harvested by hand at optimal ripeness and sent to the Ndundu factory on the same day, where the process that makes this coffee such a delicacy begins. The cherries are carefully sorted—the unripe or damaged ones are set aside—and then washed. This involves removing the pulp, fermenting in tanks, which usually takes 12–24 hours depending on conditions, and then intensive washing to remove any remaining mucilage. This is followed by drying on raised beds, where workers regularly turn the parchment beans and protect them from overheating to achieve even and high-quality drying. Thanks to this careful processing, together with the select varieties and the terroir itself, the cup reflects the purity, intensity of flavors, and character that lovers of Kenyan filters seek.