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About the Coffee
A delicious espresso that retains its complexity with milk. We taste tangerine & eton mess. We recommend a brew ratio of 1:2 for espresso.
About the coffee growers
Ivui Estate is owned by George Mutisya Ndulu and sits between the Aberdare Mountain Range and Mount Kenya. Located in the Kanzalu ranges in Machakos county the Estate is about 60km East of Nairobi. Ivui in the local Kamba language is a name for pigeon which they named the estate after to mean peaceful estate.
Ivui Estate has a very timely & carefully managed hand picking process, which is carried out in order to deliver the coffee cherries to the wet mill the same day that they are picked. Cherry sorting is then carried out at the wet mill prior to the pulping. This involved separating the ripe red cherries from the underipes, overipes and any foreign matter. The washed process of this coffee uses the clean river water that is recirculated before it is eventually disposed into the Estate’s seepage pits. The coffee is then sun-dried on raised tables - this is done before delivery of the coffee to the dry mill for secondary processing.
Ivui Estate is surrounded by beautiful landscape and nestled in a natural ecological zone with a rich variety of flora and fauna. There is a wide range of indigenous trees, tropical trees, bushes and shrubs.
About the roaster
Ivui is roasted on Betty, a 1955 cast iron Probat Roaster found in Cardiff in 2010 and lovingly brought back to life through a series of restorations by Extract Coffee co-founder, David Faulkner. Her most recent restoration throughout 2018 and 2019 made further improvements on her efficiency and will keep this iconic machine running for many more years to come.