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Kenya AA | The Flavor of Ntama Gikanda Ndimaini Farm's SL28, SL34?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat public account cafe_style) Kenya AA | The Flavor of Ntama Gikanda Ndimaini Farm's SL28, SL34? Kenya is a model country for producing excellent coffee beans. Coffee was introduced from Britain in 1900, and coffee varieties were only traditional Arabica until 1950, when today's most famous Kenyan coffee varieties emerged.

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).

Kenya AA | What are the flavors of Gikanda Ndimaini Farm's SL28 and SL34?

Kenya is a model country for producing excellent coffee beans. Coffee was introduced from Britain in 1900, and until 1950, only traditional Arabica coffee varieties were cultivated. It was then that Kenya's most outstanding SL28 and SL34 Bourbon varieties were developed. All processing uses the washed method, with grading following the AA PLUS, AA, AB system, which only distinguishes uniform bean size and does not represent quality differences. Premium altitude ranges from 4,200 to 6,800 feet. From 2009-2010, due to global warming and disease impacts, production decreased, causing prices to rise. Subsequently, the continued rise of specialty coffee and Kenya's irreplaceable blackberry flavor has kept fine Kenyan beans at high prices. Therefore, direct trade coffee buyers prioritize purchasing better quality Kenyan beans. The coffee beans are larger with high-toned wine-like blackberry acidity, and can be harvested twice a year - April-June is the secondary season, while October-December is the main harvest season.

Most coffee beans are uniformly graded and inspected by the Kenya Coffee Board and then sold at auction. The public auction system dates back to before 1934 and operates through an agent system. Kenya has 50 licensed agents who send sample beans to their respective clients for cupping. Clients can have their agents bid on their favorite coffees at auction. However, this system seems to encourage intermediate agents to erode farmers' income. Therefore, in 2006, Kenya opened up to allow 32 independent sales agents to deal directly with foreign coffee buyers without going through auctions. However, all must meet Kenya Coffee Board standards for quality, storage, and bank guarantees to be sold. Both systems operate in parallel. After several years of development, it has become the most transparent auction distribution system, where better quality coffee can fetch better prices through cupping, encouraging more cooperatives and farms to join. However, I feel the latter allows direct contact with farmers to obtain first-hand information.

Kenya's Gikanda Ndimaini farm is a collaboration of several small farmers who, together with Kangocho and Gichathaini, form the Gikanda Cooperative Society. Located in the Nyeri region, at an average altitude of approximately 1,700-1,900 meters, they deliver their coffee to the exclusive Kangocho processing plant for refined processing. The small farmers grow traditional, unimproved SL28 and SL34 varieties, harvesting fully ripe cherries by hand and processing them using the washed method on the same day. Before shipping, the coffee beans are hulled from parchment to remove the silver skin.

Kenyan coffee prices have remained high in recent years, but farmers actually receive less than $1 per pound. After deducting production costs, almost all remaining income goes to bank loans, leaving very little. The biggest middleman exploiters are Kenya's agricultural dictatorship officials, who are unwilling to see a more progressive Kenya. If you are willing, please support Kenyan beans through the Fair Trade association system. At least this is transparent and just coffee. (Urgent dispatch from coffee producing regions)

Coffee Details

Farm: Gikanda FCS Cooperative Ndimaini Farm

Grade: AA

Country: Kenya

City: Nyeri

Region: Karatina town

Altitude: 1,600-1,800 meters

Farm Size: Small-scale coffee farmers with small planting areas

Soil: Red volcanic loam soils

Harvesting Method: Hand picked

Certification: Fair Trade association

Coffee Characteristics

Variety: SL 28, SL 34

Processing System: Full washed, dried on African raised beds

Top Jury Descriptions: Cupping roast level is 60 seconds after first crack begins

Aroma/Flavor: Strawberry, fresh rose flowers, almond, oolong tea, pear, jasmine, honey, caramel, brown sugar

Acidity: Blackberry acidity, kumquat acidity, blackcurrant, clean and distinct

Complexity & Other: Fresh and fragrant wild notes, bright and clean, distinct oolong tea aroma, fruit sweetness gradually emerges when cooled, more fruity and sweet

Overall Style Attributes: Tea-like, fruity sweetness, very approachable acidity

FrontStreet Coffee's Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water to coffee ratio 1:15, 15g coffee grounds. First pour: 25g water, 25s bloom. Second pour: inject to 120g water, then pause. Wait until the water level in the coffee bed drops to halfway, then continue pouring. Slowly pour until reaching 225g total water. Extraction time approximately 2:00.

Analysis: Using a three-stage pour to clearly distinguish the front, middle, and backend flavors of the coffee. Because the V60 has many ribs and faster drainage, pausing the pour helps extend extraction time.