Description
New 2019 crop!
Although not the only region growing coffee in Kenya, Nyeri has been leading the way with some of the best beans we have seen. Also doesn’t hurt that it tends to be one of the earlier arrivals due to its geographical location and weather patterns.
The Othaya Co-op in Nyeri has been running since the 1960s and has 17 washing mills and around 11,000 farmers in the highlands near Mount Kenya. They give back to the community by building bridges and holding medical screenings, among other things.
Kiaguthu Washing Station was set up in 1964 and is located between the rivers Rwarai and Chinga in a transition zone between coffee and tea growing areas.
Tasting Notes: One sip and you will know its a premium Kenya! It has been awhile since we have seen a sizzling arrival, I cracked a smile when we first starting sipping it. Very bright with citrus, floral and buzzy acidity. Make sure you have an appreciation for acidic coffee if you buy these beans. Light roasts will almost make your lips pucker as if biting into a lemon, being a premium cup though, it still has some balance with an herbal spice dark chocolate; mostly in the aftertaste. Medium roasts bring the chocolaty spice into the main tones, a bit heftier cup with a bit fuller body but still pretty lemony crisp upfront. Darker roasts get very strong and unlike many coffees, will still retain a bit of that floral lemon upfront balancing with strong bakers chocolate and smoke.
Roasting Notes: Easy beans to roast, beautiful screen of coffee. If looking for sizzling, lighter roasts are awesome. If looking for balance and depth of flavor, take it a little closer to 2nd crack than 1st. If you get tired of the super jazzy floral/lemon, slow down the roast a bit to mute some of it up. Setup is important, we would try and give it at least 2 days before drinking.
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