We sourced this coffee through Nordic Approach, who have been sourcing exceptional Kenyan coffees since 2012.
Tasiwa Estate is a 15-acre, family-owned farm located in Komothai, Kiambu County, one of the heartlands of Kenyan coffee. At 1,700 meters above sea level, it benefits from rich volcanic soils, two rainy seasons, and temperatures ranging from 12–26°C. The Estate produces about 10 tons of green coffee every year.
Coffee cherries at Tasiwa Estate are selectively hand-picked to ensure only ripe cherries proceed. After initial sorting to remove underripe or overripe cherries, the selected cherries are pulped to remove the red skin. A wet-processing system is used, grading cherries by size and density to ensure only the boldest beans continue.
Fermentation follows a carefully monitored two-stage process, with checks every 30 minutes. Once fermentation is complete, the beans are thoroughly washed, soaked for 16 hours in clean water to remove residual sugars, and given a final wash and grading.
Drying is done slowly and meticulously on wide sun-drenched patios, regularly turned for even drying. The beans undergo a final intensive hand sorting to ensure only the top-quality beans are packed for Kenya AA, AB, and PB grades.
This AA selection has lots of classic blackcurrant in the cup, fragrant citrus which reminds us of orange zest, and a round sweetness like gooseberry jam.
