Description
First 2022 Kenya green coffee arrival! A beautiful offering & first to show! A higher acidity, crisp and clean cup that will showcase how good a Kenya coffee can be. Full flavored cup, citric/floral/fruit balanced with chocolate/spice/veg. A little bit of everything in this cup, which is why many consider Kenya coffee the king of coffee, one cannot find the diversity in tones from any other origin.
The Mitondo Coffee Factory is located in Central Province, Kirinyaga County in Mukure location of Ndia Division near Kerugoya town. It was established in 1966 and rests on a 14 acres piece of land serving Kirimaini, Kagioini and Ihara Villages. It is affiliated to Mwerua Cooperative Society, together with the Kiriaini, Ihara, Gatuya, Gathambi, Kiaragana, Kiambwe, Rwamuthambi and Riakiania factories. Its membership currently stands at 1000 active farmers. Coffee in this regions grows in red soil above 1400 meters. The area receives moderate bimodal rainfall with temperatures ranging between 13-25 degrees Celsius. The long rains fall between March-May while the short rains come between October and December.
Tasting Notes: A very clean, exotic and balanced cup of coffee. This cup hit the high rated Kenyan cup profile on the head. Sizzling at the lighter roast points, a very noticeable lemony floral tone upfront mixing with hints of red-fruit, a sweet edge to the cup. Front loaded with lighter tones for sure, but a stellar highly rated Kenya should be. As one pushes into the medium roasts, hints of sweet nutty add to the mix creating a little caramel spin, one can pick out some spice notes a little better here as well. Darker roasts will still have some citric crispness but its way muted comparatively to the light-medium roasts. Much more robust bakers chocolate tones, with hints of a fruity edge. Can get a bit roasty super dark, but a compliment to the stronger chocolaty tones that are accentuated with darker roasts.
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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