Kenya Kiamacora Espresso Roast

GROWER: Daniel Kimani Ngumi
VARIETY: SL28, SL34, Ruiru 11 & Batian
REGION: Kiambu County (Aberdare Range)
ALTITUDE: 1750 MASL
PROCESS: Fully washed
ROAST LEVEL: Medium
CUP NOTES: Blackcurrant, Crisp Citrus, Molasses  

Kiamacora stands out as a distinguished "small estate." Located in the premier coffee-growing highlands of Kiambu County, this is a 12-acre farm. Kiamacora is situated at 1,750 m.a.s.l within the vital transition zone between coffee and tea, near the Aberdare Range.

Volcanic Terroir: Deep, well-drained red volcanic soils provide the essential nutrients for high-quality production. The estate benefitsfrom over 1,400mm of annual rainfall, split between the long rains (March–May) and short rains (October–December). A consistent range of 14–26°C ensures the cherries mature slowly, concentrating the complex acids and sugars that define Kiambu coffee.  

Because Daniel operates his own small wet-mill, he can apply a level of precision that is rare for farms of this size. The human element is at the core of Kiamacora’s quality: Cherries are handpicked only at peak ripeness, ensuring a uniform flavor base. The coffee undergoes a 24-hour dry fermentation to break down the mucilage, followed by a thorough wash and a secondary 24-hour soak in clean water. This meticulous "double-wash" technique is responsible for the exceptional clarity and brightness in the cup. The wet parchment is transferred to raised beds, where it dries slowly for 10 to 18 days. This patient process stabilizes the water activity of the bean, ensuring a long-lasting and vibrant shelf life.  

Kiamacora is a testament to the idea that "people make the difference." By moving away from the traditional cooperative model, Daniel Kimani Ngumi has transformed his land into a specialized estate where every stage of processing is tailored to highlight the distinction of the Aberdare terroir.