Doondu AB

Doondu AB

  • Tasting Notes Jammy plum, dark chocolate
  • Location Kiambu, Kenya
  • Elevation 1600 M
  • Process Honey
  • metafields
    Region Kiambu, Kenya
  • metafields
    Varietal SL28
  • metafields
    Elevation 1600 masl
  • metafields
    Process Honey
  • metafields
    Importer Olam

Taste Notes

Syrupy sweet and jammy plum with a dark Chocolate finish.


Doondu is part of the Ruiru Mills Estate in Kiambu county which is famous for its large estates, which were originally built by British colonists in the early 20th century. After decolonisation the estates were sold to local Kenyans who have been managing them since. Estates such as Ruiru Mills used to produce the majority of Kenyan coffee, but 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. Estates such as Ruiru Mills continue a legacy of many generations of coffee production, supported by unparalleled local knowledge and experience.

One of the advantages of a coffee estate over the usual smallholder cooperative producer is the increased control over quality at a farm level. The estate keeps track of pruning cycles, fertiliser application and mulching to keep the trees strong and healthy. This results in big cherries and beans rich in sugar, acids and fats. Hence, extra tasty coffee!

This is a honey processed lot, relatively unheard of for Kenyan coffee. Ripe cherries are carefully selected and floated in clean water to remove any immature or poor quality cherries, which float to the top of the tank. These top cherries are then de-pulped to remove the majority of the fruit, whilst retaining the sugary mucilage on the outside of the bean.

The coffee is then placed straight onto raised African beds to dry in the sun for an average of 20 days. The parchment must be consistently turned to prevent over-fermentation, mould, or the clumping from the sugars drying on the bean.

After the parchment reaches its optimum moisture content of 12.5% it is rested in a cool, dry environment prior to secondary processing (hulling, grading and hand-picking).

The standard grading systems for Kenyan coffees is based on screen size:

E (Elephant beans) = screen 19 and up, AA = 17/18, AB = 16/17, PB = Peaberries.

This is an AB lot, ie screen size 16/17 and the region has rich volcanic, red and sandy soil.

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