Kenya Kirinyaga AA – Mutira F.C.S. – Kerugoya

Description

On the border between the coffee regions of Nyeri and Kirinyaga, Karii factory serves 600 smallholder farmers, who have about 180 coffee trees each, on average. Most farmers grow SL-28 or SL-34 varieties, typical to Kenya, and they are also starting to use shade trees to combat the climate change happening throughout the area. Typical farm crops include beans, yams, cassava, and corn; macadamia and avocado are becoming more common as shade plants.

The factory is operated by the Mutira Farmer Cooperative Society, which is the umbrella over several regional coffee factories including Kagumo, Mutitu, and Kiangundu among others; there are around 4,000 members who are part of whole society. The Karii factory was built in 1984, located about 70 miles from Nairobi and a mile and a half from Kerugoya town. The Rundu river provides water for the processing: Ripe cherry is brought by the farmer members, depulped on an Aagard disc pulper, and dried to just below 12% moisture. It is dry milled at a facility near Karatina town, at Central Kenya Coffee Mills.

Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1/8 to 1/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day’s deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots.

Tasting Notes: A very clean, exotic and balanced cup of coffee. Kenyan coffees are known for their acidity and spice tones; this cup hit the classic Kenyan cup profile on the head without being overwhelming like some (very balanced in its tones). Not quite sizzling but a very noticeable lemony floral tone upfront at the light to medium roast points balanced with some herbal spice and fading into a nice chocolaty tone that lingers on the tongue. Light roasts will swing the balance towards the floral citric side, darker roasts more towards the jazzy bakers chocolate alley. Holds up into 2nd crack for you dark roast fans. Low acidity and strong bittersweet chocolate tones with the traditional Kenyan spice note that leaves a very smoky tone on the pallet.

Roasting Notes: Like most stand-up lots, this coffee holds the lighter roasts very nicely but will have strong acidity – light roasts will only be for those who love the Kenyan acidity. As you slow down the roast or push it more to the medium mark, the cup balances out better yet still provides an exotic cup with clearly present acidity. The brighter tones will burn out around 2nd crack but the potency of the cup will only increase into the dark roasts.

*Brewing note – Kenyans like these can be very potent cups.  For many, scaling back the amount of coffee grounds you use can provide a much more drinkable cup where more identifiable flavors can be found.