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October’s Coffee: Ngigi

A washed process mix of SL28 and SL34 varieties produced and harvested in December 2020 by Penniah Wambui Ngigi in the Kiambu region of Kenya.

Daringly bright and juicy, Ngigi is a celebration of the unique characteristics that make coffees from Kenya such a standout every year. With a sparkling, crisp acidity balanced by a rich sweetness and a flavour profile reminding us of citrus and blackcurrant, this is a classic Kenyan fruit bomb and an absolute treat.

Penniah Wambui Ngigi’s 4 hectare farm is located at 1800masl in the town of Kigumo in Kiambu, central Kenya. Here, she cultivates SL28 and SL34 varieties and the conditions are perfect for sweet, dense cherry to form. After picking and pulping the cherries, Penniah fermented her coffee for 16-24 hours before washing and soaking in fresh water for a further 24 hours. The coffee was then dried on raised beds for up to 18 days, before being milled at Sucafina’s dry mil, Kahawa Bora, a facility which focuses on providing micro-milling for small estates such as Penniah’s.

Small estate owners in Kenya do not usually produce enough coffee to meet the minimum volumes required by most mills, so before Kahawa Bora was established local mills would therefore typically blend smaller lots together. However, thanks to Kahawa Bora, producers such as Penniah are able to maintain the identity behind their coffee and in turn receive larger payments in recognition of their high quality production.

Volume purchased: 180kg

Purchase history: First year

FOB: TBC

Importer: Sucafina