Kenya AA Tatu Estate
About This Coffee
The Region
Situated in the highlands of Kiambu north of Nairobi, Tatu farm is located in Juja sub-county. The region has a long history of coffee production and is famous for its large estates, which were originally established by British colonists in the early 20th century.
After decolonisation the estates were sold to local Kenyans who have been managing them since. While estates such as this used to produce the majority of Kenyan coffee, the increased urban sprawl from Nairobi, as well as the increasing land value in the region has meant that estate coffee production has gradually diminished, while smallholder production elsewhere has increased. Nevertheless, estates such as these continue a legacy of many generations of coffee production, supported by unparalleled local knowledge and experience.
Kiambu has all the ingredients for arabica coffee to flourish: it is close to the equator, has iron rich, semi-volcanic soils, abundant sunshine and consistently high altitudes up to 2,000masl. The cool night time temperatures in these fertile highlands allows cherries to mature slowly, developing the acidity and complexity in the final cup.
Tatu Coffee Estate blends heritage and innovation, standing on historically significant land while applying modern, regenerative farming techniques. The estate maintains strict traceability from block to processing, strong cultural and historical identity tied to the land, regenerative and community-centered farming philosophy and reliable supply relationships and transparent communication. Slow cherry maturation at high altitude, rich volcanic soils, and sustainable agronomy combine to produce dense and complex Kenya Arabica coffee.
The Process
This lot employs a traditional Kenyan fully washed process. This processing regimen is seen throughout Kenya's specialty coffee regions and is supported by many generations of shared knowledge and skill.
Selected cherries are pre-graded and then de-pulped. The pulped coffee is then fermented for 12 - 48 hours in water tanks to breakdown the remaining mucilage on the bean. After fermentation the coffee, still in its husk (parchment) is washed in clean water grading channels. This series of declining channels allows the heaviest, densest beans to sink. These are processed separately as they represent the highest quality beans. After washing the parchment is soaked in clean water and then dried in the sun on raised African beds for around 2 weeks where it is periodically turned and covered to protect against moisture or the heat of the midday sun.
- Subregion Kiambu
- Farm Name Eaagads Estate
- Producer Type Single Estate
- Processing Washed
- Bag Types Grain Pro / Ecotact
- Plant Species Arabica
- Variety Acaia, K7, Ruiru 11, SL28
- Min Growing Altitude 1550m
- Max Growing Altitude 1700m
- Screen Size 18 Up
- On Sale No
- Top Lot No
- Price Per Kg £10.50
- Status Spot
- Coffee Grade KEN CA WA AA TOP
- CTRM Contract Number KENYA AA EAAGADS
- Origin Kenya
- Warehouse Vollers Group Uk