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    Kenya Kiangundo AB [Dark Roast]

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    Rich aroma of grapes, bright fruitiness like orange and mango, full-bodied red wine-like taste.

    Kenya Kiangundo AB (Dark Roast)

    Country Kenya
    Process Washed
    Region Kiama Cooperative, Mathira East, Nyeri
    Variety
    SL-28, 34
    Altitude
    1868m
    Flavor note Floral, Orange, Mango, Winey
    Barista's comment Rich aroma of grapes, bright fruitiness like orange and mango, full-bodied red wine-like taste.

     * 500g / 1kg packaging will be in our wholesale bags.

    About

    Fruity and delicious offerings from Nyeri, one of the two most famous regions in Kenya for coffee production along with Kirinyaga. Another beautiful aspect of Kenyan coffee brought out through dark roast, this coffee has rich and fruity mouthfeel like that of Shiraz that matches cheese surprisingly well. 

    How we roast this coffee

    Using high temperature from the first half of the process, we have maintained fresh fruitiness of coffee while giving it a chocolate-coated taste.

    Our Roasting Schedule
    We roast all of our coffee in Kyoto, at our Nishijin Roastery, up to once a week onMonday or Sunday.
    We then pack and ship the freshly roasted beans out as early as on Monday, Wednesday and Friday (please note that our fulfilment operation closes on weekends.). The roasting date on your coffee will be between 14 days prior to your order, and while we try our best to ship as younger roast as possible, we actually recommend you waiting at least 1 week after the roasting date to enjoy the fully developed flavor, so if you receive a very fresh roast please let the coffee rest for about a week and give it a try!
    *Please note that any order made after 12pm on Saturday will likely to be fulfilled on the next week’s roasting day.

    Customer Reviews

    Based on 1 review
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    E
    Emilio D.B.
    Great dark roast

    I'm really impressed with this coffee. It is very complex. This coffee has great intensity and character, but with a lot of sweetness. I made it in espresso and it was really great. No acidity, the real taste of coffee. I order some before it is sold out. Congratulations from a Belgian of Italian origin.

    Our Roasting Schedule

    We roast all of our coffee in Kyoto, at our Nishijin Roastery, up to twice a week on Monday and Sunday.

    We then pack and ship the freshly roasted beans out as early as on Monday, Wednesday and Friday (please note that our fulfilment operation closes on weekends.).

    The roasting date on your coffee will be between 14 days prior to your order, and while we try our best to ship as younger roast as possible, we actually recommend you waiting at least 1 week after the roasting date to enjoy the fully developed flavor, so if you receive a very fresh roast please let the coffee rest for about a week and give it a try!

    *Any order made after 12pm on Wednesday and Saturday will likely to be fulfilled on the next week’s roasting day.

    Green Beans

    We understand the quality of the raw material determines most of the quality of the end product. That is why the selection of green beans, and knowing the source and traceability is so important to us.

    We work with only reputable green bean importors - Wataru & Co., Ltd., TYPICA Holdings, Inc., along with directly sourcing from mirco lots from around the world. We make sure to understand as much as possible the farmers, their approach to harvest, processing, and logistics to reach Japan.

    Our Roast

    At Kurasu we roast with convection drum roaster, Loring S35 Kestrel, and semi-hot blast type roaster, Giesen W6A.

    The roaster helps us roast a coffee with a soft, complex flavour and texture.

    Coffee beans are naturally fragrant and have fresh and juicy acidity and sweetness of fruits. We make sure not to develop the roast too long and conscious to find the perfect balance to maximize the potential of each coffee.

    Quality Control

    We roast 1-2 times a week - at each session, right after roasting and on the day before the roasting, we check the quality of our roasted coffee.

    We pay close attention to the batches we adjusted the roasting profile for and any batches that show readings with any difference to usual.

    Roasting is an ever evolving process for us. There's always some small adjustments that can be made and we strive for ship out the best roasted coffee we can possibly produce.

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