MAMAM - Kenya Cianda Estate Natural Espresso 250 g
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Whole-bean specialty coffee from Kenya, roasted by MAMAM roasting brand. Dark roast, perfect for espresso machine and moka pots. The flavour of the brew resembles strawberry, red grapes and oange.
Origin: Kenya
Region: Kiambu
Farm: Cianda Estate
Variety: SL-28
Processing: Natural
Altitude: 1600 m a.s.l.
Cupping score: 88 / 100
ABOUT THE FARM AND REGION
Cianda Estate is one of Kiambu’s historic coffee farms, established in 1928 just outside Nairobi. Today, the 100-hectare estate remains family-run, with more than 70 hectares planted with coffee - mainly SL28, SL34 and Ruiru 11.
Its location makes Cianda increasingly unusual. Kiambu has long been one of Kenya’s traditional coffee-growing regions, known for its rich red volcanic soils and ideal growing conditions. But as nearby Nairobi continues to expand, many of the region’s historic coffee farms have been sold and converted into residential or industrial developments. Cianda remains committed to coffee production.
PROCESSING AND VARIETY
While Kenya is best known for its distinctive washed coffees, Cianda began experimenting with natural processing in response to growing interest in alternative processing methods. For this lot, only ripe cherries of the SL28 variety are handpicked and carefully selected before being spread on raised beds and slowly dried for 20–30 days.
SL28 is one of Kenya’s most iconic coffee varieties, originally selected by Scott Agricultural Laboratories in the 1930s. It became widely planted for its ability to thrive in Kenya’s conditions and, most importantly today, for its exceptional cup quality.
Here, natural processing shows a different side of a classic Kenyan variety, bringing more sweetness and ripe fruit to SL28’s characteristic bright acidity. Expect a vibrant and juicy cup with berry-like acidity, bold strawberry jam like sweetness and a lingering bittersweet chocolate finish.
ROASTER'S NOTE
SL28 from one of the historic farms in the Kiambu region. Natural processing adds more ripe fruitiness and sweetness to the classic Kenyan profile, while maintaining its characteristic, vibrant acidity.
Store in a cold and dry space.
| Manufacturer: | MAMAM |
|---|---|
| Product type: | Coffee |
| Country of roasting: | Poland |
| Coffee bean origin: | Kenya |
| Acidity: | High |
| Arabica / Robusta (ratio): | 100% Arabica |
| Body: | Average |
| Brewing method: | espresso machine, moka pot, pressure maker |
| Caffeine content: | Caffeinated |
| Coffee form: | Whole Bean |
| Coffee scoring: | 88 |
| Farm: | CIANDA ESTATE |
| Growing location: | 1600 M |
| Growing region: | Kiambu |
| Processing: | Natural |
| Roast level: | Dark |
| Specialty: | Yes |
| Sweetness: | High |
| Tasting notes: | Truskawka, Czerwone Winogrona, Pomarańcza |
| Variety: | SL28 |
| Index: | 2101032771 |
Whole-bean specialty coffee from Kenya, roasted by MAMAM roasting brand. Dark roast, perfect for espresso machine and moka pots. The flavour of the brew resembles strawberry, red grapes and oange.
Origin: Kenya
Region: Kiambu
Farm: Cianda Estate
Variety: SL-28
Processing: Natural
Altitude: 1600 m a.s.l.
Cupping score: 88 / 100
ABOUT THE FARM AND REGION
Cianda Estate is one of Kiambu’s historic coffee farms, established in 1928 just outside Nairobi. Today, the 100-hectare estate remains family-run, with more than 70 hectares planted with coffee - mainly SL28, SL34 and Ruiru 11.
Its location makes Cianda increasingly unusual. Kiambu has long been one of Kenya’s traditional coffee-growing regions, known for its rich red volcanic soils and ideal growing conditions. But as nearby Nairobi continues to expand, many of the region’s historic coffee farms have been sold and converted into residential or industrial developments. Cianda remains committed to coffee production.
PROCESSING AND VARIETY
While Kenya is best known for its distinctive washed coffees, Cianda began experimenting with natural processing in response to growing interest in alternative processing methods. For this lot, only ripe cherries of the SL28 variety are handpicked and carefully selected before being spread on raised beds and slowly dried for 20–30 days.
SL28 is one of Kenya’s most iconic coffee varieties, originally selected by Scott Agricultural Laboratories in the 1930s. It became widely planted for its ability to thrive in Kenya’s conditions and, most importantly today, for its exceptional cup quality.
Here, natural processing shows a different side of a classic Kenyan variety, bringing more sweetness and ripe fruit to SL28’s characteristic bright acidity. Expect a vibrant and juicy cup with berry-like acidity, bold strawberry jam like sweetness and a lingering bittersweet chocolate finish.
ROASTER'S NOTE
SL28 from one of the historic farms in the Kiambu region. Natural processing adds more ripe fruitiness and sweetness to the classic Kenyan profile, while maintaining its characteristic, vibrant acidity.
Store in a cold and dry space.
| Manufacturer: | MAMAM |
|---|---|
| Product type: | Coffee |
| Country of roasting: | Poland |
| Coffee bean origin: | Kenya |
| Acidity: | High |
| Arabica / Robusta (ratio): | 100% Arabica |
| Body: | Average |
| Brewing method: | espresso machine, moka pot, pressure maker |
| Caffeine content: | Caffeinated |
| Coffee form: | Whole Bean |
| Coffee scoring: | 88 |
| Farm: | CIANDA ESTATE |
| Growing location: | 1600 M |
| Growing region: | Kiambu |
| Processing: | Natural |
| Roast level: | Dark |
| Specialty: | Yes |
| Sweetness: | High |
| Tasting notes: | Truskawka, Czerwone Winogrona, Pomarańcza |
| Variety: | SL28 |
| Index: | 2101032771 |