Kenyan Coffee Kiamugumo
$27.00 – $154.00
This coffee is juicy and sweet. A wonderful example of Kenyan Coffee. We taste Tropical Punch, Pomelo, and Black Currant.
Kenyan coffee. Kenya coffee. Kenya AA coffee. Coffee from Kenya.
Kenyan Coffee
Kenyan coffee production is known for some of the most meticulous at-scale processing that can be found anywhere. Firstly, bright white parchment, nearly perfectly sorted by density and bulk conditioned at high elevations is commonplace. Secondly, Kenyan processing is a matter of pride even for managers who prefer drinking Kenya’s tea to its coffee. Thirdly, ample water supply is available in the central growing regions. This has historically allowed factories to wash, and soak, and wash their coffees again entirely with fresh, cold river water.
However, conservation is becoming key in certain places. Above all, this is happening in the drier areas where water, due to climate change, cannot be as taken for granted (but elsewhere too). For the most part Kenya continues to thoroughly wash and soak its coffees according to tradition. Subsequently, the established milling and sorting by grade, or bean size, is a longstanding tradition and positions them well for roasters, by tightly controlling the physical preparation and creating a diversity of profiles from a single processing batch
To sum up, this Kenya coffee has a flavor profile that is mildly tart and citric, with strong notes of lemongrass, lime, and raspberry and cola-like sweetness. On pour-over this Kenya peaberry coffee presents vanilla, honey and maple syrup along side plenty of round malic and fruit acids in the form of grapes and delicate berries, all brightened by the presence of lemon and lime zest in the finish.
Kiamugumo
This coffee comes from the slopes of Mount Kenya. The New Ngariama cooperative is home to the Kiamugumo factory. 1400 smallholder farmers bring freshly harvested, ripe cherries there for processing in Kirinyaga county. Over the years some of the farmers in this region have planted disease resistant cultivars,
but, almost all of the farmers in this area grow the more traditional SL varieties. Before they pulp them, the cherries go through a float and sort for quality.
Kenyan coffee. Kenya coffee. Kenya AA coffee. Coffee from Kenya.
Prior to being washed and graded, the parchment is fermented overnight. Secondly, for 8-14 days, it is dried on raised beds. The discarded coffee pulp is usually composted and transported back to the coffee farms. They utilize it as fertilizer for the coffee trees. This helps to neutralize some of the carbon footprint created by the coffee industry here.
