Kenya Nduma Peaberry - Washed

$27.50
By Legend Coffee and Culture
Weight
Grind Size
Minus Plus

Tastes Like: 

Producers: 665 producers from Mukurwe-ini East Division
Average Farm Size: 1 Acre (300 Trees)
Washing Station: Nduma Wetmill
County: Mukurweini
Region: Central Kenya
Harvested: March 2025
Variety: SL28, SL34, Ruiru 11
Altitude: 1700 masl
Process: Fully Washed and dried on raised beds.
Soil: Deep Red volcanic soils.

Timely and selective hand picking is carried out in Nduma wet mill. Cherry is delivered to the wet mill the same day it is picked. Cherry sorting is carried out at the wet mill prior to the pulping. Red ripe cheries are separated from underipes, overipes and foreign matter. Processing utilizes clean river water (wet processing) that is recirculated before disposal into seepage pits. Sun drying is done before delivery of the coffee to the dry mill for secondary processing.

The quality of Nduma coffee is very distinct with a citrus,fruity aroma and wellrounded body.The cup has a pleasant acidity characteristic typical of high grown well washed Kenya Arabica coffee.

Currently Nduma wet mill and the entire Ruthaka society is patnering with Hivos, a non profit development organization whose mission is to help entrepreneurial men and women in the developing world to build business that create income,opportunity and economic growth for their families, communities and countries.Hivos has contracted Sangana commodities/SMS agronomist to train farmers on GAPs in order to improve production and premium grades.

Farmers selectively hand pick red ripe cherries that are delivered for wet milling the same day. The parchment is then fermented, washed and sun dried . Dry parchment is milled and bagged at Socfinaf coffee mills and then transported to Transami warehouses. The Coffee is then sold either through the Nairobi auction or direct to overseas buyers by SMS Limited.

 

Espresso Recipe

While it's worth noting all machines and grinders are different, here's where we'd start, then play around and tune it to your setup!

BLENDS:
Dose: 21 grams
Yield: 45 grams
Time: 28-32 seconds
Ratio (dry coffee:espresso): 1/2.1


SINGLE ORIGINS
These are roasted light, with great developement.. so leaves us running a couple recipes:

Light & Bright
Dose: 19 grams
Yield: 56 grams
Time: 17-18 seconds
Ratio (dry coffee:espresso): 1/2.9

Syrupy & Sweet
Dose: 19 grams
Yield: 58 grams
Time: 24-28 seconds
Ratio (dry coffee:espresso): 1/3

This is based on our commercial machine at the following parameters:

Pressure - 6 Bar
Temp - 95 Degrees Celsius
Basket - 20g VST
Shower screen - IMS

Single Cup Filter Recipe

Pour Over
Dose - 15g
Water -
Temp - 100 Degrees

0:00 Bloom - 35g
0:30 First Pour - up to 140g
1:05 Second Pour - 195g
1:45 Third Pour - 255g
Brew time 2:45 to 3:00

Check out James Hoffmans Youtube for an awesome bloom technique, and use the Rao Spin after each pour.

Aeropress
Use the inverted method
Dose: 13g
Water: 220g
Brew Time: 1:30
Press Time: 30sec
Extend brew time to make it stronger, shorten brew time if you want a mellower brew.

Batch Brew Recipes

General Specs
Ratio: 1:17
TDS: 1.25 - 1.35
Ext %: 20-21%

Breville Precision Brewer
Temp: 95 Degrees Celsius
Flow Rate: Fast
Bloom: 30 seconds
Basket: Flat bottom gold
Filter Paper: Melitta 8 - 12 cup
Dose: 70 grams
Water: 1,200 ml
Ratio (dry coffee:water): 1:17

Fetco
Temp: 94 Degrees Celsius
Brew Time: 4:15
Pulses: 10
Pre-Wet: 15%
Pre-Wet Delay: 1:00
Drip Delay: 1:15
Dose: 120 grams
Water: 2050 ml
Ratio (dry coffee:water): 1:17

More details Right