Ndiara AB
$21.00
Origin: Murang’a, Kenya
What we taste: Grapefruit Peel, Tamarind, Hibiscus Tea
The Ndiara Washing Station serves nearly 400 members between the village of Ndiara itself and 5 neighboring villages. Since its founding in 1999, the Ndiara Washing Station has seen continued improvement over the years as a part of the larger Kiru Farmers Cooperative Society, which allows proceeds to be reinvested into improving the infrastructure of the washing station, along with payouts to the farmers that produce the coffee. For this coffee in particular, the cherries are sorted before being weighed and pulped. They are then soaked and separated for 12-18 hours in density channels before moving on to drying. The beans are first allowed a shaded "skin drying" for one day before they are laid out on raised drying beds for 9-15 days. The coffee is then put in conditioning bins for 3-5 weeks. At that point the coffee is prepared for export. Now, what does AB mean? Kenya uses a lettered grading system to classify the qualities of coffee beans. Kenyan coffee is mostly classified by bean size, with the belief that the larger the bean, the more developed the flavor. AA is the most sought-after classification in Kenyan coffee as it is the largest bean size. These beans fall through a screen size of 18 but are retained by a 17 screen. This new offering from Ndiara is an AB, which is the next classification. AB falls through a 17 screen and is retained by a 16 screen. The AB classification is one of the most common classifications and delivers delicious coffees. Ndiara AB is a lovely delicate coffee. It's not an in-your-face flavor bomb, but more of an old friend there to help you through your day. We have been tasting notes of Grapefruit Peel, Tamarind, and Hibiscus Tea.
