TANAT presents a washed Kenyan lot from the Ndimi factory in Kirinyaga.

Grown at over 1650 metres, this coffee shows the clarity and depth that define the region. Expect a juicy cup, with bright, balanced acidity and vivid fruit structure.

Produced by the Inoi Farmers’ Cooperative, this lot reflects the high elevation and rich volcanic soils that make Kirinyaga one of Kenya’s most celebrated growing regions.

Notes: Plum - Blackcurrant - Dried Fig

SCA Cup Score - 87

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.