Tatu
Being one of the most unique coffee-producing countries in East Africa, Kenya has almost 700,000 coffee producers, with roughly 70% of them being smallholder producers. Both famous and a leading producer of coffee, Kofinaf Company Ltd. is responsible for 8.5% of the yearly production and owning Tatu Estate within the Kiambu County.
The rolling plains, high altitudes and rich soils in Tatu Estate make it an ideal location for coffee production. Though this region experiences dry spells, dams such as the Kajibi Dam have been built in the area to retain rainwater for the irrigation of coffee trees. To help with soil erosion and capturing rainwater runoff, soak pits have also been constructed throughout the farm. The nearby Mukuyu and Kamiti Rivers are also highly utilised as water resources.
For this specific lot, the fully ripe cherries are first carefully harvested and then delivered to the mill for sorting and floating of underripe cherries. With only the fully ripe cherries left, they are fermented in water for 12 hours. The external fruit layer gets broken down and the fermented cherries are carried to raised beds to be sun dried until the ideal moisture content is reached. They are then stored in bags and are ready to be hulled, polished and exported.
Kenyan coffees that are naturally processed are highly uncommon. Delightfully sweet, super juicy and much more dense than the usual washed Kenyan coffee, Tatu is reminiscent of Black Plums, Berry Compote and Apples.
Process: Natural
Varietal: SL28, SL34
Origin: Kiambu County, Kenya
Tasting Notes: Black Plum, Berry Compote, Apple
Suitable for filter
Available only in 200 grams
Recommended to rest beans for 7-10 days from roast date before consuming
Being one of the most unique coffee-producing countries in East Africa, Kenya has almost 700,000 coffee producers, with roughly 70% of them being smallholder producers. Both famous and a leading producer of coffee, Kofinaf Company Ltd. is responsible for 8.5% of the yearly production and owning Tatu Estate within the Kiambu County.
The rolling plains, high altitudes and rich soils in Tatu Estate make it an ideal location for coffee production. Though this region experiences dry spells, dams such as the Kajibi Dam have been built in the area to retain rainwater for the irrigation of coffee trees. To help with soil erosion and capturing rainwater runoff, soak pits have also been constructed throughout the farm. The nearby Mukuyu and Kamiti Rivers are also highly utilised as water resources.
For this specific lot, the fully ripe cherries are first carefully harvested and then delivered to the mill for sorting and floating of underripe cherries. With only the fully ripe cherries left, they are fermented in water for 12 hours. The external fruit layer gets broken down and the fermented cherries are carried to raised beds to be sun dried until the ideal moisture content is reached. They are then stored in bags and are ready to be hulled, polished and exported.
Kenyan coffees that are naturally processed are highly uncommon. Delightfully sweet, super juicy and much more dense than the usual washed Kenyan coffee, Tatu is reminiscent of Black Plums, Berry Compote and Apples.
Process: Natural
Varietal: SL28, SL34
Origin: Kiambu County, Kenya
Tasting Notes: Black Plum, Berry Compote, Apple
Suitable for filter
Available only in 200 grams
Recommended to rest beans for 7-10 days from roast date before consuming
Being one of the most unique coffee-producing countries in East Africa, Kenya has almost 700,000 coffee producers, with roughly 70% of them being smallholder producers. Both famous and a leading producer of coffee, Kofinaf Company Ltd. is responsible for 8.5% of the yearly production and owning Tatu Estate within the Kiambu County.
The rolling plains, high altitudes and rich soils in Tatu Estate make it an ideal location for coffee production. Though this region experiences dry spells, dams such as the Kajibi Dam have been built in the area to retain rainwater for the irrigation of coffee trees. To help with soil erosion and capturing rainwater runoff, soak pits have also been constructed throughout the farm. The nearby Mukuyu and Kamiti Rivers are also highly utilised as water resources.
For this specific lot, the fully ripe cherries are first carefully harvested and then delivered to the mill for sorting and floating of underripe cherries. With only the fully ripe cherries left, they are fermented in water for 12 hours. The external fruit layer gets broken down and the fermented cherries are carried to raised beds to be sun dried until the ideal moisture content is reached. They are then stored in bags and are ready to be hulled, polished and exported.
Kenyan coffees that are naturally processed are highly uncommon. Delightfully sweet, super juicy and much more dense than the usual washed Kenyan coffee, Tatu is reminiscent of Black Plums, Berry Compote and Apples.
Process: Natural
Varietal: SL28, SL34
Origin: Kiambu County, Kenya
Tasting Notes: Black Plum, Berry Compote, Apple
Suitable for filter
Available only in 200 grams
Recommended to rest beans for 7-10 days from roast date before consuming
