Cianda Estate

A Kenyan coffee that breaks the mould. The beans from Cianda Estate are natural processed — in Kenya, where virtually all coffees are washed, that's genuinely rare. The result: pronounced berry fruit with notes of raspberry, strawberry and cherry that shine especially bright as espresso.

Cianda Estate sits in the Kiambu Region, roughly 25 kilometres north of Nairobi, at 1,500 to 1,700 metres above sea level. The farm was founded in 1928 and is now run by a Kenyan family — 100 hectares of coffee and tea on deep red volcanic soil. The varieties grown are SL28, SL34 and Ruiru 11, all classic cultivars for Kenyan specialty coffee.

In natural processing, the coffee cherries dry on raised beds in the sun for 20 to 30 days. The bean stays inside the fruit throughout — giving the coffee its intense sweetness and fruitiness that you won't find in washed Kenyas.