Description
Named for the village near where Ndia-Ini Cooperative was formed, the name means the deepest part of a river. The station is owned by cooperative members who deliver their cherry there. The station was built in 1969. The cooperative has 1,200 registered farmers, of whom about 395 farmers consistently deliver cherry to the station.
This is lot is sorted to contain only peaberries, an anomaly in which the coffee cherry only produces a single, round seed rather than the typical flat-sided two seeds.
Tasting Notes: Clean & crisp classic Kenya coffee. Light to dark this will make a tasty cup. A bit brighter, stronger citric and floral tones comingle with chocolate and spice. Lighter roasts accentuate the lemony citric goodness, while darker roast add stronger black tea spice and the chocolaty factor. Sweet edged with some hints of a fruity factor between the lemony floral front end and chocolaty spice undertones. Medium roasts and smooth and accentuate the chocolaty factor, muting up most of the acidity, a very easy to drink cup. Darker roasts were equally as tasty and drinkable, retains it sweet edge and was not too roasty.
Roasting Notes: Beautiful prep and easy to roast. A Kenyan top lot is all about keeping some of the brighter tones. With this lot, to see it shine, a nice light/medium roast is the best bet. Dark roasts will be pretty awesome as long as you like strong coffee, but doesn’t quite scream Kenya, a bit mild darker roasted but still very tasty.
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