Kenya Kiambu - 12 oz.
Tasting Notes: Tamarind, mango, herbaceous
In the Cup
Our team was blown away by this coffee's big fruit juiciness and complexity. We were first met by lots of dark red fruit and tartness - think bright pomegranate, tamarind, and cherry. We were pleasantly surprised by a lovely tropical note, like mango or passion fruit coming through as well, contributing to a mellow sweetness. Our final surprise to this light to medium bodied coffee was a delicate herbaceous note that finished out our sip. This is not something we always find in a Kenyan coffee, but paired with the fruit-forward and juicy character, it created one of the more interesting coffees we've tasted in a while - and we loved it!
Origin & Processing
This coffee is part of a Regional Select program from our importing partner, Cafe Imports. Like many Kenyan coffees, this lot was created by carefully blending beans from many smallholder farmers, first at their local factory (or mill,) and then again on a regional level. This blending contributes balance and complexity to the cup.
The processing of the cherries includes a soaking step that is characteristic of Kenya. First the coffee is picked ripe and depulped the same day, then it is normally fermented in open-air tanks made of concrete or cement for 24–48 hours. It's then washed thoroughly using water channels before being soaked underwater for 12–72 hours. It is then spread on raised beds to dry.
|Cultivar||Batian, SL28, SL34, Ruiru 11|