Kenya Nyeri Othaya Kiruga AA

Description

Very bright, clean and balanced. Kenyan coffees are often prized for their acidity, balance and complexity. This cup will not disappoint.

AA is the screen size of the coffee and is considered strictly large sized beans. This is a nice top cupping lot. AA is just the large screen, A, B and C grades would be considered small screens.

Although not the only region growing coffee in Kenya, Nyeri has been leading the way with some of the best beans we have seen and tends to be some of the earlier arrivals.

Coming from family owned farms located on the southeastern slopes of the Aberdares mountain ranges in Nyeri County, Kenya.  Farmers deliver their harvested cherry to be processed at the Kiruga Factory (wet mill), which is managed by the Othaya Farmers Co-operative Society.  Cooperative members generally cultivate around 250 coffee trees on half-acre plots intercropped with Bananas, Grevillea, and Macadamia trees.

Altitude: 1813 masl
Varieties: SL28, SL34, Ruiru 11 and Batian

Tasting Notes: Bright and full of citrus and floral tones balancing with a chocolaty herbal spice. This cup is very clean for a Kenya and although containing some of the herbal spice, it is pretty mild compared to other Kenyans; a little sweeter and more delicate than most. One will still see its Kenyan roots upon first sip, one cannot miss it but this is also a Kenyan anyone can drink without being overwhelmed. Lighter roasts are only for higher acidity fans, front loaded with citrus and floral with just a little hint of a dark tone; clean enough to drink here but a little over the top for some. Medium roasts bring balance and some smoothness, with a little setup, some acidity but it will not be the only thing you taste, starts bringing forth some caramel/nutty/chocolaty and spicy tones.  Darker roasts turn pretty potent but much lower acidity, gets fuller bodied and more semi-sweet with smoky and roasty tones being the first tastes to hit the tongue.

Roasting Notes: Easy to roast and good almost anywhere assuming you know what you like. If in doubt, take it close to 2nd crack without touching it to reduce the acidity to pretty normal levels. Error closer to 2nd crack than first. If you like those bright Kenyans, take it to a traditional light roast or city roast for the classic bright and floral cup profile. We like a solid medium roast the best. Not a traditional dark roast bean but many do like them roasted dark; unique at the darker roast for it will retain a bit of acidity and floral but a tasty treat for some.