Kenya Kiandu

Small Batch (Melbourne)
SGD 23.50

We’re super proud to have secured this bonza lot from the Kiandu Factory in Nyeri County (the historic zone of the classic Kenyan profile). It brings together some of the delicious hallmarks of the classical Kenyan filter profile (deep fruit bordering on jammy, wineyness, berries, florals, and a crisp citric acidity), and marries them with lightly stewed (and lemon/orange-infused) granny smiths, and a chompy buttery fruit pie fullness. One of 15 purchases out of 300+ coffees assessed this year from Kenya.

Tasting Notes
Tropical fruit, caramel, orange blossom and apple pie.

Kenya - Kiambu

Mixed SL, Ruiru11

Washed process, Bed dried

One shipping fee, shop multiple roasters and brands, from different cities.

Our weekly order cycle closes every Monday 11.59pm (GMT +8). On Tuesdays, our roaster and brand partners will prepare your order. For coffee, it will be either roast to order or from their latest roast batch.

You will receive your order within a week, usually on the same week on Saturday (residential addresses) or the following week's Monday (commercial addresses).

Free delivery for all orders for a limited time only.

Small Batch Roasting Co. (Melbourne)
Small Batch Roasting Co. (Melbourne) believes that coffee can be better.

Most Australians grew up drinking coffee that was oily, bitter and espresso brewed, because that’s how coffee was “supposed” to taste. At home, they might have a plunger and a jar of months-old ground coffee to drag out on special occasions.

Who knew how long ago their coffee was roasted or ground — let alone where it came from? Since coffee was drunk with copious amounts of milk and sugar, who even knew what it really tasted like?

Then some curious souls started asking questions about how and where coffee was harvested; how it was processed and roasted and whether it could taste better. Andrew Kelly was one of them, starting with some intrepid backyard experiments using a heat gun and colander.

"Anyone can make coffee as good as a café’s."

Soon, Andrew dreamed of sharing his discoveries by opening a cafe and roastery. That dream became Auction Rooms: a big open space where everything was on display, a menu that raised the bar for cafe food, and an obsession with creating delicious coffee. Since 2008, Melbournians have been flocking to North Melbourne, answering the siren call of what The Age Good Cafe Guide has twice called Melbourne’s best cafe.

As our roasting operations grew, we opened a dedicated roastery down the road. Now, Auction Rooms is our flagship cafe; Small Batch is the coffee that made it famous.