• Kenya
  • Oct-Dec '18

Kenya Tinganga Estate AA 2019

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$370.50 /65lb box
  • Flavor: Citrus, Lemon & Lime, Sage
  • Body: Medium
  • Acidity: Bright
  • Process: Washed
  • Moisture: 10.90%
  • Packaging: 65lb box
Free shipping on 10+ boxes
East Coast: 8 Boxes
Cup Score: 86.75
Cupping Date: Mar '19
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Genuine difference

  • UPS Flat
    Rate Delivery
  • 65lb Freshness
  • hassle-free
  • Packed & Sealed
    at Origin

Our Tinganga Estate AA microlot comes from Tinganga Coffee Estate, a single, 182 hectare estate in Kiambu County. The estate is UTZ Kapeh and RFA, 4c, café practices certified. Five percent of the estate is covered with forest while another two percent is covered in grass.

Kiambu is one of the wettest counties with an annual precipitation of about 1500mm-1800mm. Kiambu enjoys two rainy seasons - the long rains (March-May) and short rains (October-December). Kiambu also has deep red volcanic soils.

Farmers selectively hand pick red ripe cherries that are delivered for wet milling the same day. The parchment is then fermented for 8-12 hours, washed and sun dried slowly on raised platforms where the moisture content is reduced to 10-12%. Dry parchment for this coffee was milled and bagged at Sasini Coffee Mills.

This microlot has a screen size of 18 and above and offers notes of citrus, lemon-lime and sage

Roaster Review
The dense beauty of coffee from Kenya is alive and well in this offering from Tinganga Coffee Estate. I knew I wanted to hit it with ample heat up front to get off and running, so I charged 1 pound at 390 and hit turn around at 1:19 / 294f. The total roast time was 6 minutes, with yellowing happening at 300, which is where I adjusted from 20% air to 50% air and left the air alone to finish out the roast. First crack hit right around 6:30 /390f and the roast ended at 7:30 / 406f. The curve of this coffee was beautiful, and it showed in the cup.

Hops, lemon peel, and sage jump out upon grinding. Once water hit the coffee it blossomed into maple syrup and hints of black currants. During my first pass on the cupping table the flavors that jumped out right away were currants, citric acidity, and lemon lime. Once the coffee cooled down it was gorgeously vibrant with notes of blackberry, lemon, and lime. Believe me, you want Tinganga, its everything you need in a Kenya coffee offering.


Region Kiambu County

Altitude 1500-1800


Tinganga Coffee Estate & Sasini Coffee Mills


SL 28 , SL 34, Ruiru 11




Oct-Dec '18

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