Kenya Ndaro-ini AA – Specialty coffee

Name: Ndaro-ini AA
Brand: Chronic.
Price: 16.00 GBP
Availability: InStock

£16.00 250 g

Your expert A question about this product?

When does your coffee reveal its full potential?

At Chronic., we roast our coffees every day. We always try to send them out after a short resting period, but sometimes, when demand runs high, they may reach you very fresh.

After roasting, coffee keeps evolving. It gradually releases the carbon dioxide built up during roasting, which lets the cup settle into balance. Notes that are too sharp or pronounced soften, making room for more precision, sweetness and complexity. Letting coffee rest means giving it time to show everything it has.

We recommend resting it for at least 15 days after roasting. For our seasonal and exceptional coffees, the ideal tasting window is usually 3 to 6 weeks after roasting.

The best way to brew it

Some coffees show their aromas best with a particular brewing method, and that's what we recommend here. Of course, feel free to experiment with other methods. We love hearing what you think.

House pick

Orea O1

In our view, the best way to brew it

Precise profile, expressive cup

See coffees for espresso

Premium alternative

Orea Z1

An excellent alternative

Clean, elegant filter brew

See coffees for Orea

Gentle brew

French Press

Another method that brings out good things

Round body, chocolate finish

See coffees for French Press

Kenya Ndaro-ini AA – Specialty coffee

Kenya - Washed

Origin Kenya

Region Nyeri

Farm -

Producer Gikanda Farmers cooperative

Variety SL28, SL34, Batian, and Ruiru 11

Process Washed

Altitude 1850 m

Harvest July

Price paid 17.70.-/kg FOB

Available lot 240 kg

Meet the Producer

GIKANDAFARMERS COOPERATIVE

The Ndaro-ini washing station was established in 1984 by a group of passionate farmers determined to showcase their coffee independently. Today, it brings together around 700 smallholder members, each cultivating less than one hectare at the foothills of Mount Kenya.

Cherries are handpicked, carefully sorted, fermented and washed in clean spring water, then slowly dried on raised African beds.

This meticulous, time-honoured process produces coffees of exceptional purity — precise, vibrant, and elegantly structured in the cup.

all about this coffee

KENYA, NYERI

The Ndaro-ini Coffee Factory lies in the Nyeri region, at the heart of Kenya’s central highlands. This terroir is renowned for producing some of the country’s most expressive coffees, thanks to its rich volcanic soils and altitudes ranging from 1,700 to 1,900 meters.

Here, the climate is mild, the nights are cool, and rainfall is consistent — perfect conditions for slow cherry maturation, resulting in bright acidity and precise fruity aromas.

Kenya AA Ndaro-ini embodies this terroir beautifully: an elegant, vibrant and deep coffee that captures the true essence of the Kenyan style.

Quality of our green coffees

Specialty Coffee 80+

Every bean comes from a fair supply chain, with full traceability and exceptional cup quality. Scored above 80 out of 100, our coffees open the door to the prestigious world of specialty coffee.