A smooth full bodied light roast with nice acidity and notes of almond, black currant, and fig. 

Ruiru, Kiambru County

Altitude: 1550-1750 masl

Varieties: SL28, Ruiri 1, K7. Batian

Process: Fully Washed 

Roast: Light

Tatu Coffee Estate spans 907 hectares in a region 10 kilometers west of Ruiru Town in Kiambu County. Nearly 460 hectares are dedicated to coffee production with the majority of it being SL-28 coffee variety trees, Ruiru-11 trees, and small percentages of K7 and Batian. Around 377 hectares form the mulch crop area, 17 hectares are preserved forests, and the remaining 53 hectares are made up of water bodies and infrastructure. The estate employs 80 permanent workers and from 200-1,200 non-permanent workers per day, depending on the season.

At the Tatu Coffee Estate, only ripe red cherries are handpicked to ensure maximum quality and prime grades. After the daily harvest, the cherries undergo washed processing on the estate and are pulped, fermented, and soaked in clean water. The beans are then laid out on drying tables in the sun until they reach the correct moisture level for storage. After drying, they are packed into well-aerated conditioning bins until the coffee is ready for milling.

Tatu Coffee Estate pays extra attention to water conservation and recirculates the water used for processing in economical but hygienic ways. The estate also has backup fuel and electric energy sources when the weather is not conducive to standard sun-drying procedures.

We mainly enjoy this coffee as pour over or drip, but it’s great in any brew method. For pour over, try a 1:16 ratio and a kettle temperature of 210°.  We also really like this as Japanese iced coffee. If you’d like a recipe for that, send us an email. Happy Brewing!