This washed Kenyan coffee from the Mazelab roastery is a shining example of why coffee lovers value this country so much. You will be greeted by a distinctive hibiscus acidity, beautifully complemented by the sweetness of blackcurrant. The whole experience is rounded off by a honey-smooth aftertaste that lingers pleasantly long after you finish your cup. Simply pure joy in every sip.
Nginda Estates is a family-run coffee farm located in the Nginda region of Kenya, more precisely in Embu County. The name "Nginda" comes from the second name of the mother of the family, Wanginda, and also reflects the name of the area itself. The processing station was founded in 1998 and has been in continuous operation ever since. The farm is located on the eastern slopes of Mt. Kenya, where coffee is grown at an altitude of 1,600 to 1,900 meters above sea level. SL28 and SL34 varieties are grown here on 13 hectares of land with approximately 5,000 coffee trees. A small but deeply rooted farm, built on heritage and a strong relationship with the region.
In the washed method, the cherries first pass through a pulper, which removes the skin and pulp. The remaining green beans with pulp residue are then fermented for several hours to make it easier to separate the remaining pulp. After fermentation, the beans are washed with water to remove any remaining sugar. The coffee is then dried in the sun on concrete slabs or raised beds. In some cases, mechanical dryers are used if outdoor conditions are not suitable. The resulting coffee processed using this method has a cleaner taste, higher acidity, and distinct fruity notes.
- Altitude: 1600–1900 m above sea level.