Roaster's Pick - Single Origin Espresso Coffee

Roaster's Pick - Single Origin Espresso Coffee

Name: Roaster's Pick - Single Origin Espresso Coffee
Brand: Blackboard Coffee Roasters
SKU: RPE_250g_WHOLEBEANS
Price: 26.0 AUD
Availability: InStock
Rating: 4.93 (115 reviews)

White Peach - Tangerine - Green Apple - Molasses

$26.00 $26.00

Grind Size:

Bag Size: 250g

250g 500g 1kg

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Espresso Coffee Suitable For:

Espresso

Stovetop

French Press

Aeropress

Cold Brew

Meet Our Coffee

Kieni is part of the Mugaga Cooperative, a group that supports more than 4,800 farmers across Nyeri. Mugaga helps growers lift yields with better inputs, training and support. Their work keeps high quality coffee and a strong community.

Each month, our roaster selects a standout coffee for espresso brewing. One that’s captured their attention for its exceptional quality and unique flavour profile. These coffees embody everything we love about specialty coffee, highlighting the care and craft behind every bean.

Coffee Information

Farmer: Various Smallholders Farmers, Kieni Factory
Region: Kieni Nyeri
Altitude: 1650 - 1850 MASL
Coffee Varietal: Batian, Ruiru 11, SL28 & SL34
Coffee Processing Method: Fully Washed

Meet the Producer behind this Coffee

Kieni Factory sits just outside Karatina in Nyeri County, in a small hamlet called Konyu. It is run by the Mugaga Farmers Cooperative Society and takes in cherry from about 1,000 members. Mugaga oversees five washing stations and supports more than 4,800 farmers across the region.

They help farmers lift yields by providing inputs, replacing old trees and managing pests and disease. They also run programs for young people and women in coffee. A third of their members are women, which is rare in many cooperatives and shows the strength of their community work.

About the Coffee Processing Method

The cherry is pulped with a disc pulper, then fermented for 16 to 24 hours. It is washed through grading channels to remove any remaining mucilage, then soaked in clean water for about 24 hours.

After soaking, the parchment moves to raised beds. It is turned often so it dries evenly and covered during the hottest hours and overnight to prevent cracking or condensation. Depending on the weather, drying takes anywhere from 5 to 21 days.

Brew Guide for this coffee:

Ratio: 1:2.25
Dose: 20g
Yield: 45g
Extraction Time: 27 to 32 sec

a real commitment for

good coffee

We're stoked to be a part of your daily ritual, that's why we do everything we can to provide the goods in your cup. Always fresh, always delicious. Quality first, always.