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Tano Ndogo Blackcurrant / Peach / Butterscotch

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We're so happy to have a Kenyan Coffee back in our range and this one from Tano Ndogo has got all the complexity, sweetness and juicy, heavy body we've loved from this origin over the years.

Origin
Kenya
Farm
Tano Ndogo
Process
Washed
Variety
SL28 - 34
Altitude
1800 masl
Harvest
October - January

We're so happy to have a Kenyan Coffee back in our range and this one from Tano Ndogo has got all the complexity, sweetness and juicy, heavy body we've loved from this origin over the years.

The Farm

The Tano Ndogo farm was established in 1965 growing Kenya's famous SL28 variety. It is now run by the Muuru brothers, Francis, David, James, John and Joseph who's expertise in coffee farming can be seen by the excellent condition of their trees. Each tree can produce up to an enourmous 30Kg of cherry where it develops great complexity growing at 1820 masl.

The Varietal

The SL28-34 varietal is synonymous with Kenyan coffee and gives us a lot of the rich, blackcurrant flavour characteristics found in this region. It is known for its rusticity meaning it can be left unattended for years and still survive. Some Kenyan SL28 coffee trees can live up to 80 years and still produce coffee; the coffee world's version of wine's vieille vignes.

It was developed in the former Scott Agricultural Laboratories (Scott Labs) in the 1930s by the British Department of Agriculture, hence SL. Here, fourty-two trees were selected and studied for yield, quality, and drought and disease resistance. SL28 was selected in 1935 from a single tree called Tanganyika Drought Resistant, discovered in neighbouring Tanzania. Since then it was intensely bred for its great resistance. Fast forward 80 odd years this is the same variety we are drinking today!

Processing

Processing at the Tano Ndogo wet mill happens according to traditional Kenyan methods. After coffee is picked it is pulped by disc pulpers. Water used by the pulpers is then used to separate coffee by density since denser beans sink. With mucilage removed, beans with parchment intact run along three channels P1 (the best), P2 and P3. These run to large Fermentation tanks where coffee sits for 24 hours. Fermentation is then stopped and coffee is washed in channels full of water where floaters can be separated out again. Coffee is then soaked again for a further 24 hours where it develops amino acids. It is this extra soaking process that is thought to contribute to Kenyan coffee's unique flavour profile.

Coffee is then sun dried on raised beds for between 11-14 days and stored before parchment is removed and it is finally graded by size AA AB, PB.

Kenyan History at Atkinsons

Kenyan coffees have always been a staple of our coffee range at Atkinsons. For decades it was normal for us to have up to 3 or 4 Kenyan coffees to choose from, probably in part due to Britain's strong trading connection with Kenya from its colonial past. During the war it was said that Kenyan was briefly our only coffee as these where the last sacks out of the London warehouse before it was bombed during the Blitz.

Tasting Notes

We're getting strong notes of blackcurrant in this coffee, a heavy, juicy mouhtfeel as well as some light peach, butterscotch and orange blossom notes. Due to the complex acidity and full body in this coffee you can get great results with paper filter or cafetière.

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