Roasted just a touch darker than our filter version, this espresso roast makes fantastic straight shots and Americanos.

Ndiaini is our latest addition to the Kenya 2025 menu, and we love the peach & zippy red fruit combo of cranberry and pomegranate. As Scott travels around the world he sends notes and feedback to the team at Prodigal HQ, and this coffee earned an "it's awesome". Grab a bag and check out what an awesome Kenyan coffee tastes like!

This coffee is named for the Ndia-Ini village and co-op where it was washed and milled. The co-op is owned by the very same members who deliver their own cherry for processing, approximately 1200 members.

After grading and evaluation, the cherries are floated, pulped, and fermented for 16 to 24 hours. Subsequently the coffee is washed clean and soaked for an additional 8 to 14 hours.  Drying takes place on raised beds for approximately 21 days. Staff rotate the coffee frequently to ensure even drying.

Process: Washed

Region: Murang'a County, Kenya

Variety: SL-28, SL-34 & Ruiru 11

Make sure to check that the roast date you've selected is what you're looking for — If there is an UPCOMING ROAST, its date will be listed under the tasting notes at the top of this product page. When available, enjoy our selection of rested dates while they last!

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