Juicy, clean, and pleasantly citrusy—that’s the Kenya Windrush from Father’ s Coffee Roastery. This coffee is roasted for pour-over and will delight you with its fresh, elegant profile, reminiscent of rosehip tea, rhubarb, and lemon zest. The result is a light and layered cup with pronounced fruitiness and pleasant acidity, which works great in a V60, Aeropress, Chemex, and other filter methods. If you enjoy clean and vibrant Kenyan filter coffees, you’ll feel right at home here.
The coffee comes from the Windrush Estate in Kenya’s Kiambu County, right at the foot of the Aberdare Mountains. The estate was founded in 1902 and has focused on coffee cultivation since 1930. Since 1971, it has been owned and managed by Gatatha Farmers Co. Ltd., and Windrush Estate also includes its sister farm, Yara Estate. This lot is a blend of the typical Kenyan varieties SL28 and SL34, along with the more resilient varieties Ruiru 11 and Batian. The harvest takes place from November through January, and only ripe coffee cherries picked by hand are processed.
The coffee is processed using the washed method. After manual sorting, the cherries are de-pulped using a disc pulper, and then fermented for approximately 12 to 14 hours, depending on the ambient temperature. The beans are then thoroughly washed with clean water from nearby rivers or the farm’s own reservoir. Finally, they are slowly dried on African raised beds for about 14 to 21 days, with shade nets used as needed to better control the temperature and ensure even drying.
- Farm: Windrush Estate
- Harvest: November–January