KIANDERI AA, KENIA - SUODATINKAHVI

This coffee batch comes from a processing station named Kianderi in Kenya, part of the New Weithaga Farmers Cooperative Society. It is located in the Murang’a region of Kenya, on the slopes of the Aberdare mountains. The station works with about 400 smallholder farmers, and the annual production is around 350 bags (60 kg). Kianderi's processing represents the classic Kenyan fully washed method. Coffee cherries are sorted by hand as soon as they arrive at the station to ensure that only fully ripe cherries are processed. After pulping, the coffee is fermented overnight, then washed and sorted by density. Drying takes place on raised drying beds and lasts about 15-21 days until the desired moisture content is reached. The area's nutrient-rich volcanic clay soil, consistent rainfall, and cool average temperature of about 20.5 °C create excellent conditions for high-quality coffee cultivation. The water used in processing comes directly from the Aberdare forest, which helps ensure the coffee's purity. The result is a coffee with bright acidity, juicy fruitiness, and a clean, elegant aftertaste. These are classic features of high-grown Kenyan coffee, backed by careful processing and a dedicated community.

Good Life Coffee Roasters, founded in Helsinki's Kallio district in 2012, is a Finnish specialty roaster now based in Heikinlaakso. They roast clean, balanced coffees with close producer relationships and were named Nordic Best Roaster 2024.