Description
This coffee was grown by smallholder farmers living in and around Nguku Factory in Kenya’s Murang’a County. Farms sit at altitudes of 1,700 to 1,900 meters above sea level along the western slopes of the Aberdare Mountain range. The climate and geography of Murang’a, particularly in this area, are well-suited for coffee production. The county boasts the fertile red volcanic soil and cool temperatures that coffee loves and for which this renowned growing region is known. Nguku is one of four factories (as wet mills are known in Kenya) operated by the Kahuhia Coffee Growers Cooperative Society (CGCS). Kahuhia CGCS, in total, has approximately 3,000 active members.
Kenyan coffees are graded by size. AB grade coffees are the second-largest sizing and offer very comparable flavor profile to AA grades, at less of a premium.
Tasting Notes: We thought best from medium to dark roasts. 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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