Kenya - Chania Estate - French Mission
Description
Discover the rich heritage and exceptional quality of Chania Estate Coffee, a gem from one of Kenya's last large-medium scale, family-owned coffee plantations. Located in East Africa, Chania Estate is a legacy built by descendants of pioneering farmers who introduced the esteemed French Mission variety.
Origin: Kenya, Kiambu, Thika
Farm / Farmer: Chania Estate / Boyce Harris
Process: Washed / Natural
Varietal: French Mission
Cup Notes: Bright acidity, big body, and intense, juicy aromas and flavours, including blackcurrant, chocolate, floral, and peachy notes.
On 180 meticulously cared-for acres, 95% of the beans grown are French Mission. Each cherry is handpicked at peak ripeness, ensuring a richer, fuller flavour profile with a medium body and balanced acidity, reminiscent of fine wine.
Chania Estate uses both wet processing and natural drying methods. Cherries are pulped, fermented, and dried on the farm, with the parchment coffee hulled, polished, graded, and bagged at a dedicated mill. Whether you prefer the clean, crisp notes of washed coffees or the deep, complex flavours of sun-dried naturals, Chania Estate delivers a unique tasting experience, embodying the legacy of Kenya’s coffee pioneers.
Available in 250g, roasted for filter or espresso, whole beans only.
Roasted on Wednesdays, shipped on Thursdays.
Here’s a quick guide to help you work it out based on how many cups you usually drink:
1–2 cups per day → 250g per week
2–4 cups per day → 500g per week
5–9 cups per day → 1kg per week
Pickup available at Wolff Coffee Roasters
Usually ready in 2-4 days
Kenya - Chania Estate - French Mission
Washed / Espresso
Wolff Coffee Roasters
140 Gerler Road
Brisbane QLD 4011
Australia
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Coffee Brew Guides
With 40 years of experience, we've refined the science of great coffee so you don’t have to.
Our step-by-step guides simplify every method—from AeroPress to espresso—so you can master the brew and enjoy consistently better flavour.
Explore the guides below and start brewing like a pro.
Brew Ratio: 2:1
Dose: 16g — Yield: 32g — Time: 23–25 seconds
Dose: 18g — Yield: 36g — Time: 25–27 seconds
Dose: 20g — Yield: 40g — Time: 27–30 seconds
Follow these easy steps..
1. Fill the basket with medium ground coffee and flatten it.
2. Fill the water chamber with hot water up to the valve.
3. Add the coffee basket, and screw the top section back on tightly.
4. Place on the stove on medium heat.
5. When the water sputters, the coffee is ready.
Brew Ratio: 15:1
Use 70g of coffee per 1000ml of water.
Start with 30g of coffee and 500ml of water.
1. Add coarse ground coffee to the plunger and pour hot water over it.
2. Let it steep for 5 minutes without stirring.
3. Stir gently, then let it steep for another 5 minutes.
4. Attach the plunger and press gently.
5. Pour and enjoy your coffee.
Brew Ratio: 15:1
Use 60–70g of coffee per 1000ml of water.
1. For 1 cup, start with 13g of coffee and 200ml of water
2. Wet and preheat the V60 dripper and vessel, then discard the water
3. Add medium-coarse ground coffee to the pre-wet filter and bloom with water for 30 seconds
4. Pour water in small circles until you reach the desired volume
5. Let the coffee brew and draw down for about 3 to 3.5 minutes
6. Remove the V60 dripper and discard the used coffee grounds
7. Pour and enjoy your coffee
Brew ratio: 10:1
1. Use 20g of coffee per 200ml of water
2. Start with 20g of coffee and 200ml of water
3. Place the syringe into the AeroPress at position 4, then invert
4. Pre-wet the filter paper in the filter cap and set aside
5. Add coarse ground coffee to the inverted AeroPress and carefully pour in the brewing water
6. Gently stir to saturate all the coffee grounds and let it steep for 1:00 to 1:10 minutes
7. Screw on the cap, purge the air, invert the AeroPress onto a vessel, and gently plunge for 30–40 seconds
8. Serve and enjoy your coffee