Kenya — Komothai Kiambu

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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

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.

Recommended Recipe: Slowly pour 150ml of hot water (92-96°C) over 3 minutes.

This washed SL28 from the Komothai Farmers Cooperative Society in Kiambu, Kenya, showcases the bright, structured character often associated with the region's high elevations (1400–1900 masl). SL28 is renowned for its vibrant acidity and expressive fruit notes, qualities evident in Axil's tasting profile of red currants, orange, and black tea. The washed processing method emphasizes these cleaner, more delicate flavors compared to natural-process coffees. The combination of tea-like body with citrus and subtle brown sugar sweetness creates a balanced cup that rewards both straightforward brewing and thoughtful palate exploration.