Komothai Kiambu

Origin: Kenya

Farm/Region: Kiambu

Tasting Notes: Red Currants, Black Tea, Orange & Brown Sugar

Producer: Komothai Farmers Cooperative Society

Varietal: SL28, SL34, RUIRU 11, BATIAN

Processing: Washed

Altitude: 1900 MASL

Roast Profile: Filter

Recommended Recipe: 6g in/ 100ml water out in Bloom: 30 sec Total Extraction time: 3.30 min

About The Coffee: Komothai Station is located & grown in the lush highlands of Kiambu County, Kenya. Produced by smallholder farmers and managed under the Komothai Farmers Cooperative Society (FCS), these coffees come from elevations ranging between 1,400 and 1,900 meters above sea level. The region’s deep red volcanic soils and cool climate support slow cherry development, resulting in coffees with clarity and intensity that are highly regarded in specialty markets.

Komothai coffees are known for their vibrant citric acidity and layered sweetness, typically showcasing notes of bright citrus, blackcurrant, and stone fruits such as peach and kiwi, balanced by dark chocolate and a lingering black tea finish. The coffees are primarily fully washed, with careful hand-harvesting and meticulous drying on raised African beds, enhancing their structure, cleanliness, and expressive cup profile.

This washed coffee from Komothai Farmers Cooperative Society in Kenya's Kiambu region blends SL28, SL34, RUIRU 11, and BATIAN varietals grown between 1400–1900 masl. Axil Coffee Roasters highlights red currants, black tea, orange, and brown sugar—a profile that balances bright acidity with rounded sweetness typical of Kiambu's coffees.

The cooperative's multi-varietal approach draws on Kenya's heritage cultivars alongside disease-resistant modern selections, creating complexity across the cup. Washed processing emphasizes the cleaner, more defined character these varietals tend to express, allowing the terroir-driven flavor attributes to emerge clearly.