MAMAM - Kenya Cianda Estate Natural Filter 250 g

Whole-bean specialty coffee from Kenya, roasted by MAMAM roasting brand. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. 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.

RECIPE V60

• 16g of coffee

• 250g of water 96°C

• Medium Grind Size 

1. Put a paper filter in your V60 and rinse it with hot water ( 96C ). It will preheat your drip brewer and gets rid of a paper taste from the filter. For the best results always use filtered water (remember that  98,5 % of your brewed coffee is water)

2. Remove the rinsing water from the server.

3. Grind your beans just before you brew and add the coffee to the drip brewer. Gently distribute your coffee into the center of your V60.

4. Place your V60 on a vessel on a scale and make sure that your water is 96 C.

5. Tare your scale and start the timer.

6. Add 50 grams of water. Your coffee will begin to bloom.

7. At 30 seconds, add more water up to 100 grams. Pour the water slow, gently and in clockwise circles.

8. At 00:50 pour hot water to 200g. 

9. At 01:10 pour hot water to 250g.

10. Swirl your V60 and let the coffee drip. 

11. The water should have drained in around 3:00. You may need to change your grind setting, when the coffee finishes to brew too quickly or too long. But always taste and then judge your coffee.

Store in a cold and dry space.