Sip Collective Coffee

Kenya - Kihuyo - Washed SL28, SL34, Ruiru11

£14.00 GBP

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One-time purchase

Subscribe and save

Deliver every week, 15% off
Deliver every 2 weeks, 10% off
Deliver every 4 weeks, 5% off

Auto-renews, skip or cancel anytime.

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weight 200g 1kg

Kihuyo - Washed SL-28, SL-34, Ruiru-11

Blackcurrant • Apricot Jam • Fudge

PRODUCER | COOPERATIVE

Produced by smallholder farmers delivering to the Kihuyo Factory, this coffee forms part of the Mutheka Farmers’ Cooperative Society in central Kenya. The cooperative brings together around 6,000 members across seven washing stations, with each farmer typically cultivating approximately 160 coffee trees. Through shared processing, technical support, and careful quality control, Kihuyo helps preserve consistency while highlighting the distinct character of coffees grown across the surrounding highlands. The result is a transparent, community-led production model rooted in quality, traceability, and long-term collaboration.

COFFEE | PROCESSING

After harvesting, the cherries are pulped and separated by density before undergoing a two-stage fermentation lasting approximately 36 to 48 hours. The parchment is then thoroughly washed, soaked in clean water for up to 24 hours, and dried slowly on raised tables over 5 to 10 days. Composed primarily of SL28, SL34, and Ruiru 11, this lot offers a bright, structured cup with refined acidity, layered fruit sweetness, and a clean, elegant finish. The extended soaking and careful drying contribute greater clarity, depth, and a more articulate expression as the coffee cools.

Brewing Advice

WATER

Because brewed coffee is mostly water, its mineral balance has a major impact on flavour. We recommend filtered or soft mineral water below 150 ppm TDS to support sweetness, clarity and acidity without muting the coffee’s character.

RESTING

We roast on a Loring for clarity, sweetness and structure. For the most expressive flavour notes, we recommend resting our coffees for three to four weeks, allowing excess gas to release and the cup to become more balanced and defined.

OUR BREWING APPROACH

We recommend brewing with a V60 or similar drip brewer. Start with 18g of coffee to 300g of water at 92–96°C. Use a medium-fine grind and aim for a total brew time of approximately 2:45–3:15.

Recipes are starting points rather than fixed rules, as water, grinder, brewer and personal taste will all affect extraction. Adjust the grind first: go finer for greater sweetness and body, or coarser for more clarity and a faster drawdown.

Shipping & Dispatch

We roast every Monday, allowing each order to be prepared, packed and quality checked before dispatch on Wednesday or Thursday.

To guarantee inclusion in the following Monday’s roast, please place your order by 11:59pm on Sunday. Orders placed on Monday or Tuesday may still be dispatched that week when additional bags are available from the Monday roast, although this cannot be guaranteed.

UK orders are sent using Royal Mail Tracked 48, while international orders are shipped via a tracked international service, with shipping costs calculated at checkout.

Support from Sip

For support choosing a coffee, refining your brew, managing a subscription or understanding delivery, explore our FAQ or email hello@sipcoffee.co. We’ll make sure your question reaches the right person.

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Kenya - Kihuyo - Washed SL28, SL34, Ruiru11

Kenya - Kihuyo - Washed SL28, SL34, Ruiru11

Kihuyo - Washed SL-28, SL-34, Ruiru-11

Blackcurrant • Apricot Jam • Fudge

PRODUCER | COOPERATIVE

COFFEE | PROCESSING

Brewing Advice

WATER

Because brewed coffee is mostly water, its mineral balance has a major impact on flavour. We recommend filtered or soft mineral water below 150 ppm TDS to support sweetness, clarity and acidity without muting the coffee’s character.

RESTING

We roast on a Loring for clarity, sweetness and structure. For the most expressive flavour notes, we recommend resting our coffees for three to four weeks, allowing excess gas to release and the cup to become more balanced and defined.

OUR BREWING APPROACH

We recommend brewing with a V60 or similar drip brewer. Start with 18g of coffee to 300g of water at 92–96°C. Use a medium-fine grind and aim for a total brew time of approximately 2:45–3:15.

Recipes are starting points rather than fixed rules, as water, grinder, brewer and personal taste will all affect extraction. Adjust the grind first: go finer for greater sweetness and body, or coarser for more clarity and a faster drawdown.

Shipping & Dispatch

We roast every Monday, allowing each order to be prepared, packed and quality checked before dispatch on Wednesday or Thursday.

To guarantee inclusion in the following Monday’s roast, please place your order by 11:59pm on Sunday. Orders placed on Monday or Tuesday may still be dispatched that week when additional bags are available from the Monday roast, although this cannot be guaranteed.

UK orders are sent using Royal Mail Tracked 48, while international orders are shipped via a tracked international service, with shipping costs calculated at checkout.

Support from Sip

For support choosing a coffee, refining your brew, managing a subscription or understanding delivery, explore our FAQ or email hello@sipcoffee.co. We’ll make sure your question reaches the right person.

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