It's always exciting to bring you a new Kenyan coffee. This one is a real delight and very typical in a lot of ways. Big blackcurrant notes and zingy lime are there in spades but there is also a tangy, slightly sour cranberry note too, which adds a layer of complexity that you are going to love. I particularly love the sticky body, which reminds me of sweet butterscotch and results in a lovely, creamy finish.
Perfect filter coffee, we are loving this in the Clever dripper and the Wilfa brewer too. For whatever reason, Kenyan coffee seems to be perfect for that first coffee of the day, maybe it's that citrus zing that is such a pleasure first thing.
Origin: Kiambara, Nyieri
Varietals: SL28 and SL34
You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here.
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Want to know more about this coffee? Read on......
In the outskirts of the Kiambara Township in the Gichugu Division of Nyeri County there is the Kiambara Factory. Its one of five factories in the area managed by the Mugaga F.C.S. Built in the early 1980s, the factory collects cherry from over 900 farmers around the village and in the surrounding catchment.
Each factory manager in the Co-op is re-trained every year, in addition to field days being held by the minister of agriculture and agrochemical companies that deliver inputs to the farmers. Kiambara also has planted a demonstration plot beside the factory to provide an educational resource throughout the calendar. Co-op Management use this plot to show best practices such as input timing and pruning as well as harvest training for pickers.
The coffee is handpicked by the smallholder members and delivered to the Kiamabara factorywhere it is pulped. This initially separates the dense beans from the immature ‘mbuni’s (floaters) using water floatation which means the denser beans will sink and be sent through channels to the fermentation tank. This first stage of fermentation will last for around 24 hours, after whichthe beans are washed and sent to the secondary fermentation tank for another 12-24 hours. Once the fermentation process is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage. The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours.
This soaking process allows amino acids and proteins in the cellular structure of each bean to develop, which results in higher levels of acidity and complex fruit flavours in the cup - it is thought that this process of soaking contributes to the flavour profiles that Kenyan coffees are so famed for.
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The smell of this coffee is amazing. In the cup it's pretty good too, with a sweet but balanced flavour. I had to grind it much finer than anything else to get a reasonable espresso, but pulling a longer shot doesn't do it any harm.
Great Service, Alright Bean
Best results I was able to get out of this bean were from a french press.
finer side of medium grind
2m steep -> stir -> 5m rest
This was the best for me in making the more sour notes subdued and not overwhelming. Also quite full in body.
Also tried dialing it in for the aeropress a couple times to not great results. If that's the only thing you have, go courser than you expect you need to.