Kiamabara Espresso / Filter Coffee

This Kenyan microlot from Nyeri stands for intensity, depth, and impressive clarity in the cup. The coffee comes from the fertile highlands between Mount Kenya and the Aberdare Mountains—one of the most renowned coffee regions in the country. The deep, red volcanic soils and cool climate at an altitude of around 1,900 m offer ideal conditions for slowly ripening coffee cherries with complex aromas.

The coffee is processed at the Kiamabara Coffee Factory, a cooperative that works closely with local smallholders. The producers cultivate small plots of land and deliver their ripe cherries to the central processing facility. There, the coffee is traditionally washed, fermented with great care, washed again, and dried on raised drying beds—a process that is typical for Kenya and ensures maximum clarity in the cup.

flavor profile

The cup reveals intense notes of cooked lime and toffee, accompanied by ripe plum and delicate caramel. A creamy texture meets a pronounced, sugary sweetness, resulting in a long, juicy finish. Lively, complex, and wonderfully balanced at the same time.

Our Kiamabara Omni Roast works excellently as a filter coffee with a clear acidity structure, but is equally impressive as an elegant espresso or as a fruity contrast in a cappuccino.

Available in 250 g coffee bags.

Origin  - ·  Nyeri, Kenya
Variety  - ·  Batian, SL28
Processing  - ·  Washed 
Key  - ·  Cooked Lime, Plum & Toffee

Cooperative / Farm  - ·  Kiamabara Coffee Factory