Variety: SL28, SL34
Origin: Nyeri, Kenya
Producers: New Ngariama Co-Op
Kenyan coffees are known for their strong aromatics, crisp acidity, rich mouthfeel, and lingering aftertaste. Kirinyaga is located in the central region of Kenya and has rich agricultural land with coffee being grown on the slopes of Mt Kenya in fertile volcanic soils. The area consists of hundreds of individual farmers that form cooperatives that form “ lots” that process and bring the coffee to market. The co-ops manage “factories” or coffee processing and washing stations across the region. After the coffee arrives at the station, the hulls are removed and the beans are analyzed and separated by size. The first stage of fermentation lasts for about 24 hours, after which the beans are washed and sent to the secondary fermentation tank for 12-24 hours. Once fermentation is done, the beans enter the washing channels for separation and cleaning off the remaining mucilage. Then, the beans soak for 24 hours which allows amino acids and proteins in the cellular structure of each bean to develop. The result brings more acidity and complex fruit flavors–a quality that distinctly identifies Kenyan coffee.
We are tasting sugary sweet grape notes, with grapefruit like acidity that is shot through with florals. We are excited and humbled to share this coffee with the club. Get brewing!