A great fresh Kenya AA arrival!
This cup is sourced from family owned farms organized around the Kimandi Factory (wet mill) located in Kirinyaga County, Kenya, a growing region in the fertile foothills of Mount Kenya. The Kabare Farmers Cooperative Society manages the Kimandi Factory, which processes cherry from members who generally cultivate around 250 coffee trees on half-acre plots. With the harvest coming from small parcels, cherry classification is the most critical variable for ensuring cup quality. Small plots give these producers more control to strategically pick and deliver only the ripest cherry to the factory. Additional cherry sorting is also done at the factory before the coffee is depulped, fermented and washed. After the coffee is washed, it’s soaked in fresh water for long periods of time to solidify the hallmark Kenyan profiles.
Tasting Notes: This is one heck of a top lot. Potent stuff and screams Kenya. Higher acidity gives all sorts of overly floral and soft fruit tones that linger into the aftertaste. Although higher acidity not insanely citrus like, very buzzy acidity. Very chocolaty and fuller bodied with tea like spice notes and a little of that classic Kenyan herbal factor. Somewhere in the balance one gets a hint of caramel before it hits you with that strong chocolaty undertone.
Good at almost every roast but be aware, it is a more extreme cup. Lighter roasts will be very acidic, dark roasts very full bodied with potent chocolaty spice and herbal. Most will want to start at a full city and go lighter or darker per personal taste. This is a good candidate to slow down the roast a bit (especially at the lighter roasts), mute up a little of the acidity and build greater flavor depth.