The Contemporary | Kenya Chania Estate

The Contemporary | Kenya Chania Estate

Beans & Ground 200g

Remember, like 5 years ago, when everyone was raving about amazing Kenyans? It’s all speciality roasters could talk about. Nowadays it seems to be all about double-anaerobic-thermal-shock-washed-natural Colombians. Where have those days gone? Well Kenya, we still love you, and with this coffee it’s easy to see why.

This is one of the most incredible Kenyans we’ve tasted in a long, long time. It’s so vibrant and big. There’s a huge hit of rhubarb up front which leads to a lovely pink grapefruit and vine tomato flavour. 

FILTER ROAST: Rhubarb steals the show, makes a really vivid and elegant V60.

ESPRESSO ROAST: This makes a pretty bright espresso although completely drinkable. A lovely amaretto and blackcurrant jam note dominates. Keep milk to a minimum.

Acidity
Sweetness
Body
Producer Boyce Harries, Chania Estate
Region Kiambu County
Varietal K7, SL 34, Ruiru 11, French Mission
Process Washed
Altitude 1525m
Roast Type
Format
Qty
£9
Add to Basket

About This Coffee

Remember, like 5 years ago, when everyone was raving about amazing Kenyans? It’s all speciality roasters could talk about. Nowadays it seems to be all about double-anaerobic-thermal-shock-washed-natural Colombians. Where have those days gone? Well Kenya, we still love you, and with this coffee it’s easy to see why.

Grown by Boyce Harries who is a 5th generation coffee producer who grows varieties that are pretty unusual for Kenya. These include SL14, Red Bourbon and French Mission which is actually a Bourbon that was planted in East Africa by French Missionaries in 1897. This was the variety Scott Labs chose for their famous SL34 variety. French Mission is said to be the first coffee varietal to be grown commercially.

Another little trick Boyce Harries has up his sleeve is a clever double fermentation method. After de-pulping, the cherries dry ferment in vats for 8 to 12 hours. They are then washed and dry fermented a second time in vats for 5 hours. After this double fermentation, the cherries are washed again and spread in a thin layer on raised drying beds for 2 weeks.

This is one of the most incredible Kenyans we’ve tasted in a long, long time. It’s so vibrant and big. There’s a huge hit of rhubarb up front which leads to a lovely pink grapefruit and vine tomato flavour. Heard these descriptors before? Yeah, so have we, but this coffee just delivers them in such a vivid and elegant way. Of course there is the usual crazy acidity and sweetness you’d expect from a top shelf Kenyan. It even holds up well with milk!