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Kumquat · Red Plum · Rhubarb
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Coffees from Kenya sometimes have the tomato-like quality to them and are often described as such. However, this coffee possesses complex acidities and a tartness that of a Kumquat. This coffee makes a great cold brew as it transitions to a crisp and refreshing body.
Regions impact the overall flavor of each Kenyan coffee, and in Kirinyaga, you will often find lively acidity and a velvet-like mouthfeel. If you like Kenya Swara, give this one a try.
870+ smallholding producers
SL-28, K7, Ruiru 11, and Batian
Years of Purchase
Kumquat, Red Plum, Rhubarb
Coffee: 25 grams
Water: 375 grams
Total Brew Time: 4 minutes
A significant issue often overlooked in Kenyan coffee is that the production has declined over the years. The decline in production is not due to quality changes; the top lots of Kenya remain some of the most expensive coffees in any sourcing country. While production has declined, this coffee comes from Thunguri village, serving over 870 members in Kirinyaga county. Here, experimentation is different than any other country as they have achieved great success with their washed process; you will rarely find honey or naturals. Exploring unique processing methods can sometimes result in excellent and exciting results, but it can mean a loss of income for the smallholding producer when they do not turn out well.
They start their harvest by picking ripe cherries and pulping them on the same day. From there, they are fermented in mucilage for 16-18 hours before washing. This process is called double fermentation and is a standard for Kenyan coffees. Finally, the coffee dries on African-raised beds for 9 to 14 days, which results in a notable and juicy mouthfeel throughout the cup.
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