Ndiara Estate AA
Flavors of black current, grapes, and brown sugar
Ndiara is an eight acre farm in the Kirinyaga district on the southern slope of Mt. Kenya. The small farm is owned and operated by Daniel Muriuki. Ndiara grows only SL 28 and SL 34 varietals, which are, in our opinion, two of the best coffee varietals in the world. Processing is done at the farm’s small wet mill. The coffee is pulped and fermented without water for about 24 hours, before being washed in channels and separated by density. Only the densest beans, showcasing more clarity of flavor and acidity, are sold under their name. We fell in love with this coffee on the cupping table in Nairobi and traced this lot all the way back to the source: Daniel Muriuki and his small estate farm Ndiara.