This is the second year we’ve purchased from Peris at Ndocha, and we couldn’t be more excited. We were able to visit the small estate in December of last year, and it’s a beautiful place. She shares the processing facilities with her brother Danson, here they pulp on the day of arrival, grade by floatation dry ferment for 36-48 hours, wash the coffee, then soak for 12 hours prior to transferring the coffee to shaded skin drying beds, then onto exposed drying beds until the coffee reaches the appropriate moisture level (around 11%).
The plants at Ndocha are mostly SL28 & SL34 varieties, and are interplanted with all sorts of diverse things, like tomato, squash, and arrowroot. Like many small estate holders, Peris also has cows and the interrow crops to be able to feed themselves and sustain themselves financially.
In the cup, this year’s Ndocha has a stunning toffee apple character, along with blackberry, hazelnut, and a subtle black tea tannin.
For more info on brewing your coffee for maximum enjoyment, check out the Brew Methods page.Whole beans only. Roasted for filter brewing.
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