The newest addition to the Velo Family.
This coffee is naturally processed on raised African beds. Natural processing is a rarity in Kenya, which has built a fine reputation on the back of exceptional fully washed coffees. Ripe cherries are selectively harvested and floated to select only the ripest, highest quality cherries for processing. These cherries are placed in a single layer on raised drying beds and dried in the sun for up to 6 weeks. The cherries must be manually turned periodically every day to ensure an even drying and prevent mould formation. Once the coffee has reached its optimum moisture content, it is sealed in an oxygen deprived fermentation tank before being hulled, graded further handpicked, and finally bagged in GrainPro for export.
Kiambu county is located just outside of Nairobi city. The region has a long history of coffee production and is famous for its large estates, which were originally built by British colonists in the early 20th century. After decolonisation the estates were sold to local Kenyans who have been managing them since. While estates such as this used to produce the majority of Kenyan coffee, the increased urban sprawl from Nairobi, as well as the increasing land value in the region has meant that estate coffee production has gradually diminished, while smallholder production elsewhere has increased. Nevertheless, estates such as Doondu continue a legacy of many generations of coffee production, supported by unparalleled local knowledge and experience.
Kenyan coffees are well known for their bright acidity and this coffee is no exception, with flavour notes of Tropical Fruit Salad, Vanilla and a Lime Citrus acidity. Very well balanced, sweet and juicy and recommended if you're looking to try something a little different.
Altitude: 1,600 masl
Harvest Period: April - September
Process: Natural, Anaerobic Fermentation