Current Coffee Roasters

We’re excited to release a new single origin espresso, this time from Central Kenya, Kiambu is one of the country’s established coffee-growing regions.

The area is characterized by fertile red volcanic soils, high elevations, and a cool climate, creating favorable conditions for slow and even cherry maturation. These natural conditions help develop dense beans with bright acidity, clear structure, and the vibrant fruit character associated with Kenyan coffee. This lot is produced from a combination of classic Kenyan varieties, including SL28 and SL34, together with the newer Ruiru 11 and Batian. After selective harvesting, ripe cherries undergo washed processing, where the coffee is pulped, fermented, thoroughly washed, and carefully dried. This method emphasizes clarity and allows the natural characteristics of the coffee to remain distinct.

In the cup, Kiambu AB has deep dark cherry notes, and sweet molasses, with a rooibos aftertaste which translates well in both long blacks, and milk bevvies. Try it at any of our branches, or message us for bags.