Meet the newest Kenyan Specialty coffee offering here at Flat Cap!
Kenyan Asali AB specialty coffee is a premium blend hailing from the renowned coffee-growing regions of Kenya. Known for its bright acidity and vibrant flavour profile, this coffee features notes of ripe fruits, particularly blackcurrant and citrus, complemented by a rich, wine-like body. The high-altitude cultivation, combined with meticulous processing methods, ensures a clean and complex cup that delights coffee enthusiasts. Enjoy the exceptional quality and distinct characteristics that make Kenyan Asali AB a true representation of African coffee excellence.
Tasting notes in your cup - Toffee, Apple, Blackberry and citrus fruits.
Whilst this coffee works great for any brew method we love to experiment with immersion methods such as cafetière to find the myriad of flavours present.
- All of our coffees are 100% Specialty Grade
- We roast to order so you can guarantee the freshest possible coffee
- All of our coffees are ethically sourced
We always recommend buying whole bean coffee as this is the best for freshness. We are however happy to grind our coffee to your specification if this is how you would prefer it. Please note, we only supply ground coffee in 227g and 500g bags.
Farm Story
Across the Central Highland Range, encompassing the Aberdaire range, Nanyuki, Nyahururu, Nyeri, and Mount Kenya, the bronzed tips of SL34 and bright yellow green of SL28 undulate across the farms and estates. Forming nearly 90% of the coffee grown, the SL varietals are commonly found alongside historical varietals such as Bourbon and Kent with newer Ruiru and Batian slowly increasing their share. The higher altitude provides a cooler growing climate, and the rich soil is perfect for production of tea and coffee, as well as dairy and corn. The ranges themselves form part of the Great Rift Valley, near 6000km long trench that runs from the Lebanon to Mozambique. Rainfall is reliable, falling in two seasons creating the occurrence of two cropping seasons.
Our Asali mostly comes through the Tambaya Coffee Factory, located on the Gura river about 7km from Mukurwe-ini. Handpicked when ripe, cherry is delivered to the wet mill the same day to ensure no uncontrolled fermentation occurs, where it is sorted again and then pulped.
River water is used for processing and recirculated before disposal, with the coffee being sent out to soak in tanks in what is known as the ‘Kenyan’ style – an additional 8-16 hours of soaking under clean water which helps to bring clarity to the cup and prolongs the qualities of acidity before drying under the sun. Once dried, cuppers select the specific bean size and cup attributes before bagging, or blending to ensure consistency, then passing through for the removal of parchment and bagging ready for export.
The SL varietals are ubiquitous in Kenya. Coming from what was then known as Scott Laboratories in the 1930s, SL28 stems from a selection of a single tree from a population that was known as Tanganyika Drought Resistant, that was related to the Bourbon lineage of plants. SL34 was made in a similar way but from a French Mission lineage on
the partnered Loresho Estate in Kabete. French Mission has always been assumed to be of Bourbon lineage, though recent genetic tests have shown it to be of Typica lineage.
