Kenya - Windrush

We like Kenyan coffees for their clarity and character. Windrush PB comes from Windrush Estate in Kiambu County, at the foot of the Aberdare mountain range. It is a mix of SL28, SL34, Ruiru 11 and Batian varieties, processed using the washed method, roasted for filter, and in the cup it reminds us of rosehip tea, rhubarb and lemon zest.

€17.36 €15.50 without VAT

In stock — delivery by 8/28/2026

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Preparation

This coffee is roasted for filter. It is suitable for all types of filter coffee preparation, such as V60, Solo Dripper, Aeropress, Chemex, French press or Clever Dripper.

The Story

Windrush Estate is located in the heart of Kiambu County, at the foot of the Aberdare mountain range. The farm was established in 1902 and began focusing on coffee production in 1930.

Since 1971, it has been owned and managed by Gatatha Farmers Co. Ltd. Windrush Estate also has a sister farm, Yara Estate.

The farm produces coffees processed using both fully washed and dry methods. This coffee is processed using the washed method.

How the coffee is processed

The harvest takes place from November to January. Only hand‍-‍picked ripe cherries are used for processing, and after harvest they are delivered to the wet mill.

Before processing begins, the cherries go through another careful round of hand sorting. They are then processed through a disc pulper (a machine that mechanically removes the skin and part of the fruit flesh from the coffee cherry).

The depulped coffee then ferments for 12 to 14 hours, depending on the ambient temperature. During fermentation, the mucilage naturally breaks down — the sticky layer of fruit flesh that remains on the coffee seed after depulping.

After fermentation, the coffee is thoroughly washed with clean water from nearby rivers or from the farm’s own water dam. Washed processing helps remove the remaining fruit flesh and highlight the coffee’s clean expression.

Drying takes place slowly on African raised beds for approximately 14 to 21 days. Raised beds allow air to circulate around the coffee and help it dry more evenly. Shade nets are used when needed to regulate the coffee’s exposure to heat and sunlight.

Variety

This coffee is a mix of SL28, SL34, Ruiru 11 and Batian varieties. SL28 and SL34 are among the well‍-‍known Kenyan Arabica varieties, while Ruiru 11 and Batian were developed with an emphasis on better plant resistance. Together, they form the basis of many Kenyan coffees valued for their clean and layered expression.