Komothai Kiambu

Origin: Kenya Farm/Region: Kiambu Tasting Notes: Red Currants, Black Tea, Orange & Brown Sugar Producer: Komothai Farmers Cooperative Society Varietal: SL28, SL34, RUIRU 11, BATIAN Processing: Washed Altitude: 1900 MASL Roast Profile: Filter Recommended Recipe: 6g in/ 100ml water out in Bloom: 30 sec Total Extraction time: 3.30 min About The Coffee: Komothai Station is located & grown in the lush highlands of Kiambu County, Kenya. Produced by smallholder farmers and managed under the Komothai Farmers Cooperative Society (FCS), these coffees come from elevations ranging between 1,400 and 1,900 meters above sea level. The region’s deep red volcanic soils and cool climate support slow cherry development, resulting in coffees with clarity and intensity that are highly regarded in specialty markets. Komothai coffees are known for their vibrant citric acidity and layered sweetness, typically showcasing notes of bright citrus, blackcurrant, and stone fruits such as peach and kiwi, balanced by dark chocolate and a lingering black tea finish. The coffees are primarily fully washed, with careful hand-harvesting and meticulous drying on raised African beds, enhancing their structure, cleanliness, and expressive cup profile.