Open Coffee Hub
RoasteriesFarmsVarietiesHarvestsCoffees Map Coffee Story Brew Guides
Open Coffee Hub© 2026
Fresh·Legal NoticePrivacy
Buy me a coffee

Open Coffee Hub gathers publicly available data from roasters worldwide. We do our best, but can't guarantee it's always complete or perfectly accurate. Spotted something off? Tell us.

HomeCoffeesKiandu AB - Kenya
Nyeri · Kenya

Kiandu AB - Kenya

SL28, SL34

Roasted by D612 Coffee Roasters

Available now· checked 3 Aug
Washing StationRoaster-stated
Get this Coffee
Experience the Coffee Story

Details

RoasteryD612 Coffee Roasters· Florence, Italy
Washing StationKiandu Factory, Nyeri, Kenya?
Producer—
Process—
Harvest—
Altitude—
ClimateTropical savanna
VarietiesSL28, SL34≈
RoastEspresso✓
Tasting notesgrapefruit, peach✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

2NOTES
  • grapefruit
    Fruity › Citrus › Grapefruit
  • peach
    Fruity › Peach

Supply Chain

  1. Washing Station

    Kiandu Factory, Nyeri, Kenya

  2. Roastery

    D612 Coffee Roasters

  3. Coffee· viewing

    Kiandu AB - Kenya

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarKenya KianduKiandu ABKenya Kiangoi AAKiandu, KenyaKenya Kiandu 2017 HarvestKenya Kii Aa EspressoMore from this farmKiandu Factory1 moreSame variety, exploredSL281494SL34913Similar flavour profilegrapefruit, peach1338From the same originKenya1439More from this roasterD612 Coffee Roasters9 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

RoastEspresso
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability