Cianda Estate

Apricot and a grapefruit-like acidity, with plenty of sweetness behind them — a Kenyan espresso that breaks the mould.

Cianda Estate lies in the Kiambu region, roughly 25 kilometres north of Nairobi, at 1,500 to 1,700 metres. The farm was founded in 1928 and is run today by a Kenyan family — 100 hectares of coffee and tea on deep red volcanic soil.

The decisive point is the processing: natural, genuinely rare in Kenya, where virtually every coffee is washed. The cherries dry on raised beds in the sun for 20 to 30 days with the bean still inside the fruit. That is where the intense sweetness comes from — you will not find it in washed Kenyans. Roasted light, it is the fruitiest espresso on our shelf.

Tasting notes: Apricot · Grapefruit · Sweetness
Recommended brewing: Espresso machine · Moka pot · AeroPress
Varieties: SL28 · Ruiru 11
Process: Natural, 20–30 days on raised beds
Altitude: 1,500–1,700 m
Roast level: Light
Harvest: 2026
Origin: Cianda Estate, Kiambu, Kenya

The washed counterpart from Kenya is Karimikui. All espresso roasts are in our espresso selection.

Net weight: 250 g whole bean · Origin: Kenya
Roast date and best-before date are printed on every bag.
We are happy to get larger bags (500 g or 1 kg) for you — just send us a message.
Responsible food business operator: Green Wall Coffee, Norbert Ahnsorge, Sophienstraße 27, 10317 Berlin

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