Coffee from Kenya Batian, Ruiru, SL28, SL34 / Washed
250g / Whole bean
15,95 €
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Our coffees
Coffee from Kenya Batian, Ruiru, SL28, SL34 / Washed
Espresso
15,95 €
- Free shipping on coffee from €35 (mainland Spain)
- Free pickup at our Barcelona shop
- Roasted in-house · coffee from our own farms
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Sobre este café
OrigenKenya
VariedadBatian, Ruiru, SL28, SL34
ProcesoLavado
Purchased together
Shipping and returns
Within Spain we ship with Correos (Paq Estándar or Paq Premium) and to the rest of Europe with UPS; you’ll see the price and delivery time of each option before you pay. Free shipping on coffee from €35 in mainland Spain only (not the Balearic Islands, the Canary Islands, Ceuta or Melilla).
Free pickup at our shop: Llull 199, 08005 Barcelona (Mon–Fri 8:30am–6pm · Sat 9am–4pm).
Returns within 14 days of delivery. See the shipping and returns policy.
From origin to your cup
More about this coffee from Kenya
The Nyeri region, located in Kenya's central highlands, is one of the country's most renowned coffee-growing areas for the quality and complexity of its coffees. Its nutrient-rich volcanic soils, combined with high altitudes and a cool climate, create ideal conditions for growing high-quality Arabica coffee.
In Kenya, much of the coffee is not processed on the farms themselves, but at community washing stations—known locally as "factories"—where smallholder farmers deliver their freshly harvested cherries. These stations play a fundamental role in the final quality of the coffee, as the initial stages of wet processing take place there.
Upon arrival at the washing station, the cherries are carefully sorted to remove defects or foreign materials. They are then depulped, and the beans are fermented and washed to remove the mucilage before being moved to drying beds. This collective system allows coffee from multiple producers to be processed under strict quality and traceability standards.
The result is coffees known for their vibrant and structured profile. In this case, the lot presents a fruity profile, with the bright acidity and balanced body that have made Nyeri coffees some of the most highly valued in the world, ideal for both filter and espresso.
In Kenya, much of the coffee is not processed on the farms themselves, but at community washing stations—known locally as "factories"—where smallholder farmers deliver their freshly harvested cherries. These stations play a fundamental role in the final quality of the coffee, as the initial stages of wet processing take place there.
Upon arrival at the washing station, the cherries are carefully sorted to remove defects or foreign materials. They are then depulped, and the beans are fermented and washed to remove the mucilage before being moved to drying beds. This collective system allows coffee from multiple producers to be processed under strict quality and traceability standards.
The result is coffees known for their vibrant and structured profile. In this case, the lot presents a fruity profile, with the bright acidity and balanced body that have made Nyeri coffees some of the most highly valued in the world, ideal for both filter and espresso.
The process
Lavado
Immerse yourself in the classic coffee washed process, where each stage is executed with precision to ensure quality. The cherries are selected for a sugar content exceeding 20° Brix. The wet milling process leaves 25% of the mucilage, enriching the coffee's flavor profile. After careful sun-drying on parabolic beds for 18-20 days, the coffee reaches an optimal moisture level of 10.5%. Subsequently, a final moisture stabilization is carried out for 12 days before being stored in GrainPro bags.
The variety
Batian, Ruiru, SL28, SL34
The varieties grown in this coffee combine some of the most representative of Kenyan coffee farming. The famous SL28 and SL34 were developed in the 1930s by Scott Laboratories and are considered responsible for many of the most iconic profiles of Kenyan coffee, known for their bright acidity, structure, and great aromatic complexity.
Alongside them are Batian and Ruiru 11, more modern varieties developed to offer greater resistance to disease and better yields for producers. The combination of these varieties allows for maintaining the cup quality characteristic of the Kenyan origin, while at the same time improving the sustainability and productivity of the crops.
Alongside them are Batian and Ruiru 11, more modern varieties developed to offer greater resistance to disease and better yields for producers. The combination of these varieties allows for maintaining the cup quality characteristic of the Kenyan origin, while at the same time improving the sustainability and productivity of the crops.
The origin
Kenya
Kenyan coffee is synonymous with excellence and character. Grown at high altitudes in rich volcanic soil and an ideal climate, it develops a cup with bright acidity, a silky body, and vibrant notes ranging from red berries to black tea and citrus. Renowned for its clarity and complexity, Kenyan coffee is highly prized by roasters and cuppers around the world. Each harvest is a vibrant expression of the African terroir and the meticulous work of small-scale producers. Kenya does not just produce coffee; it creates unforgettable sensory experiences.
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