We roast and serve coffees that we think taste great. Our offerings change throughout the year, depending on what's in season and what we think will work for the consumer. We buy and roast in small batches to ensure we bring out the best qualities in every lot.
At our espresso bar, we are able to roast small highly controlled batches of coffee. The people roasting the coffee are the same people pulling shots and serving the coffee to the customers. This connection with the roasting process has enabled us to fine-tune our roasts over the last twelve years.
This AB top lot is produced by Ngemwa Estate and processed at the prestigious Central Kenya Coffee Mill (CKCM). CKCM is well known for its high-quality coffee production – all coffee cherries are handpicked and delivered to the mill the same day, where they undergo meticulous sorting. Mill employees oversee the process, and any underripe or damaged cherries are sent back by the cherry clerk who is one of the most crucial harvest-period staff. The clerk keeps meticulous records of how much coffee each producer delivers on any given day (and thus how much payment is due once the coffee has sold). This strict quality control incentivises farmers only to pick and deliver the ripest cherry that they can, ensuring the high standard that has become synonymous with the 'Central Kenyan Coffee Mill'.
• Roast: Light (filter coffee)
• Region: Ngemwa, Kiambu
• Varietal: SL 28, SL34, Ruru11 and Batain
• Altitude: 1500-1900 MASL
• Producer: Ngemwa Estate
• Process Method: Washed
• Profile: Bright acidity, blackcurrant, rhubarb and green apple