Ndunduri PB

Region: Meru, Embu
Producer: Kibugu FCS
Cultivar: SL28 + SL34 + Ruiru11 + Batian
Process: Fully Washed
Elevation: 1600 masl
Source: MI Coffee
Roast level: Very light
Roasted for: Mod Spro + Filter

Tasting Notes: Red clover, cherry, blackcurrant, acacia honey

The cup opens with lifted aromatics of red clover − mild, sweet, lightly honeyed and fruity − a prelude of what is to come. On the palate, a lively acidity drives the experience, opening into a core of juicy cherry supported by the deeper, darker tones of blackcurrant. The latter brings both weight and a gentle tang, adding structure to the mid-palate. As the cup cools, a softer sweetness begins to emerge. Hints of acacia honey − lightly herbal and delicately earthy − round out the finish, providing balance and a smooth taper. The aftertaste is clean, with lingering notes of florals and dark fruit that fade slowly and evenly.

Nestled on the fertile foothills of Mount Kenya in Embu County, the Ndunduri Factory is one of several wet mills operated under the Kibugu Farmers Cooperative Society (FCS). The region’s rich volcanic soils, high altitudes ranging from 1,600 to 1,800 meters above sea level, and consistent rainfall contribute to the exceptional quality of coffees produced here.

The factory itself processes cherries delivered by hundreds of smallholder farmers from the surrounding villages, each cultivating coffee on plots averaging less than half a hectare. These producers primarily grow traditional SL28 and SL34 varieties, with increasing plantings of Ruiru 11 and Batian as part of ongoing diversification efforts.

Ndunduri follows the hallmark Kenyan washed process, where cherries are carefully hand-sorted before pulping, fermented for 12–24 hours, washed, and then dried slowly on raised African beds. The meticulous attention to detail at every stage ensures the crisp acidity, complex fruit notes, and brilliant clarity Kenyan coffees are celebrated for.

This lot comprises peaberries, a natural mutation in which only one small, rounded bean develops inside the coffee cherry instead of the usual two. Peaberries account for just 5–10% of total coffee production and are typically separated during grading due to their distinct shape and density. Many roasters and drinkers prize peaberries for their concentrated flavor and uniformity in roasting, often describing them as having a sweeter, more vibrant cup profile.

With Ndunduri’s high-elevation terroir and the precise processing standards of Kibugu FCS, this peaberry lot offers a focused and articulate expression of Kenyan coffee − bright, structured, and deeply layered.

Moisture content: 10.6%
Weight loss: 11.8%
Agtron: 67.2 (W) / 113.9 (G) / △46.7