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AA Ndaro-ini, Kenya


Expect notes of peach, cola and tangerine when roasted for filter; and grapefruit, caramel and blackberry when roasted for espresso.

Size: 500g

Producer: Ndaro-ini PLC

Variety: SL34, SL28, Ruiru 11, Batian

Process: Fully-washed

Elevation: 1800-1900 masl



Founded in 1986, Ndaro-ini PLC’s washing station is a place founded by tired coffee farmers, who no longer wanted to walk with their coffee cherries to the closest wet mill to sell their coffee. Ndaro-ini, meaning ‘Place of rest’ in Swahili, is a place where 2,000 growers in Nyeri region can bring their coffee cherries for sale and processing, without the need for a day long walk.  

The Nyeri region typically has cool night time temperatures and temperate days, located in the fertile central highlands of Kenya. The high altitude, fertile soil, seasonal rainfall provide the ideal climate for producing high quality coffee. Nyeri coffees tend to develop and mature slowly, producing dense coffee which provides complex acidity.

At the Ndaro-ini wet mill, the coffee cherries brought in by the 2,000 growers who work with Ndaro-ini PLC, are pulped and fermented in a tank for 12-48 hours depending on the temperature of the day. After fermentation, the remaining fruit is washed off of the coffee seed and dried very slowly for 2-3 weeks on raised beds. After drying, the coffee is then sent to Othaya dry mill, which is the same dry mill that processed AA Karuthi, Kenya. At the mill, the coffee rests in parchment for 3 weeks before being hulled, cleaned and graded by bean size. Finally, the coffee is carefully hand picked before being weighed and packaged for export.