Description
Nothing like a stellar Kenya, many think they are the all stars of Africa and to some extent, we believe it as well! The organization and structure of their coffee farmers and processing allow them to produce amazing product time and time again.
In coffee cherries there are normally two seeds which grow up against each other giving it the flat side of the bean. A peaberry is when only 1 seed is in the coffee cherry, grows rounded and a bit denser. Every coffee has some peaberries but with certain producers they use special vibrating tables separate out the peaberries and offer them as a unique variant. Generally similar tasting to the “flat” beans.
I have always had a fascination with Kirinyaga coffees since I was a kid. Growing up, my dad’s favorite coffee was a local roaster with “Golden Kirinyaga” beans. It was the first fathers day present I actually purchased myself for him. Once i started drinking coffee, the tastes became the reason for my fascination. Nothing else tastes like a Kenya, especially a lovely Kirinyaga. I recently had the pleasure of traveling to Kenya and it has brought the whole picture together on why they stand out so much. Kirinyaga itself is crazy lush, tons of shade for the coffee, getting pretty close to Mt Kenya it is at a bit higher altitude, the perfect spot for coffee. Many of the other regions are much more arid. The farmer co-ops in Kirinyaga are very tight nit and well organized, every small holder works with agronomists, and education is promoted and pushed on everyone across the board. They maintain aggregate nurseries for the small holders and some of the most advanced processing centers I have ever seen.
Kiamugumo coffee factory is part of the New Ngariama Farmer’s Cooperative Society. Current membership stands at 1,500. Kiamugumo factory is situated at Ngariama location, Nyangeni sub-location Kirinyaga County. The factory treats all water in soak pits to ensure no contaminates run into the local waterways, which are a source for drinking water.
Kirinyaga county is one of the smallest and yet best known of these central counties, next to its neighbor, Nyeri. Year after year Kirinyaga coffees are beloved for their ripe fruit-forward profiles, many reminiscent of berry jam, mandarin, and lemongrass.
Tasting Notes:
A lovely example of Kenya coffee. Good from light to dark, we recommend a nice medium roast to showcase it. Very bright, punchy and complex at lighter roasts, a bit front loaded with citric/floral but very clean with some balance. A bit hoppy some will say with some spice notes popping out. The lighter tones will pull some balance with a semi-sweet chocolate edge but easily overpowered by the higher acidity when light roasted. Medium roasts build much better balance between the acidity (citric/floral/fruit) and the dark tones (nutty/cocoa/spice) making it less blasty of a cup, easier to drink all day. If you don’t like higher acidity, this is where to start with your roasts. Darker roasts have there place, but will kill some of what separates this cup from “average” Kenyan. Strong and semi-sweet, think bakers chocolate with herbal accents. A little smoky and roasty but presents nicely for a more exotic dark roast.
Roasting Notes:
Good at almost every roast but be aware, it is a more extreme cup. Lighter roasts will be very acidic, dark roasts very full bodied with potent chocolaty spice and herbal. Most will want to start at a full city and go lighter or darker per personal taste. This is a good candidate to slow down the roast a bit (especially at the lighter roasts), mute up a little of the acidity and build greater flavor depth.
More Green Coffee Bean Information:
Guide to coffee processing methods
Guide to coffee varieties/cultivars
Guide to coffee regions
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