Description
Kiambu washing station is located in the East Rift Valley of Kenya at the foothills of the Aberdare ridge nearby Nairobi.
This washing station serves as a central hub for many growers in the towns of Thika, Ruiri, and Limuru.
The cooperative members encompass nearly 13,000 hectares on plantations and another nearly 11,000 hectares from small-holder farms comprising twenty two active cooperative societies.
Coffee is delivered in cherry to the washing station and sorted for top quality using float tanks. Once the red cherries are separated, traditional Kenyan processing involving fermentation followed by several washes with clean water is done, then the coffee is dried on raised beds.
Annual production from this washing station is nearly 18,000 metric tons from the estates and small-holders combined.
Kiambu
Kiambu is the highest-producing region in Kenya due to its high rainfall and cooler temperatures in the highlands, and its history of coffee and tea trade. The region is 40% rural and 60% urban, with a mixture of smallholder producers and larger plantations. The region is divided into four topographical zones containing three soil types. Most of the coffee production is in the uplands which are rich in red volcanic soils. This area is famous for providing the world with the distinctive cup profile of acidic, grapefruit-tasting coffee.
Tasting Notes: A very clean, exotic and balanced cup of coffee. Although still considered a higher acidity cup, this offering is more about the fuller body and complex darker tones. Especially at lighter roasts, one will see a more citric style acidity, comingling with a green tea like spice, clean as a whistle, but may be a little sharp for some. Medium roasts bring a more potent chocolaty cup with some floral highlights, lingering spice in the aftertaste. Darker roasts get much thicker and semi-sweet, would put in on the bakers chocolate side of things with some soft fruit and spice lingering on the tongue, a little smoky if you go real dark.
Roasting Notes: Clean, great screen and easy to roast. If you’re a Kenya fan, keep this lighter. If you generally like Central or South American coffees, medium to borderline dark will be the way to go or the acidity might be overwhelming. Awesome cup, but you may want to play with brew strength, if the cup comes off too strong and extreme, try brewing it a little weaker to have many more delicate notes pop out.
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