Prodigal

Komothai AA, Kenya

Komothai AA, Kenya

Recommended for филтър and еспресо

Weight: 250

TASTING NOTES
VARIETY

SL28, Ruiru 11, Batian, & SL34

METHOD

Washed

ORIGIN

Kiambu

ALTITUDE

1600-2000 M

PRODUCER

Komothai Farmers Cooperative Society (FCS)

ABOUT THE COFFEE

The Komothai AA is a distinguished washed coffee from Kenya’s Kiambu County, cultivated by smallholder farmers of the Komothai Farmers Cooperative Society. This cooperative, established over 60 years ago, comprises 13 factories and is renowned for producing high-quality coffee. 

The coffee is grown at elevations ranging from 1,600 to 2,000 meters above sea level, benefiting from the region’s rich red volcanic soils. The primary varieties cultivated include SL28, SL34, Ruiru 11, and Batian. 

Processing involves selecting only red, ripe cherries, which are pulped and fermented for 16-24 hours without soaking. After fermentation, the beans are washed and dried on raised beds for 14-20 days. 

The Komothai AA is celebrated for its clean profile, featuring notes of summer peaches, currant, and white wine, with a balanced acidity and the classic full body characteristic of Kenyan coffees. 

ABOUT Prodigal

We are excited to feature Prodigal Coffee from the U.S. - our first-ever guest roaster from outside Europe! Led by coffee experts Scott Rao and Mark Benedetto, Prodigal brings unmatched knowledge and passion to the craft. Scott’s books which have shaped the global coffee industry, hold a special place in our hearts.
We chose Prodigal for their dedication to creating coffees that are precise, complex, and full of character. This collaboration feels personal, and we can’t wait to share their exceptional work with you. Don’t miss this chance to taste coffee crafted by one of the industry’s most influential voices!

OUR COFFEE SELECTION

With Drekka , we embark on the adventure of roasting specialty coffee with a lot of enthusiasm and desire. As always, we will be uncompromising with selection and quality.

Taf Coffee , Athens, is the roastery we have been working with for over seven years. They are always present in our selection.

Every month we present one or more guest roasteries , because we believe that one should constantly try new coffees and roasting profiles from the best bakeries in Europe.

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