This stunning Kenyan coffee is from the lesser known Kirinyaga County, nestled on the southern slopes of Mt Kenya. We find here profiles that are just as juicy than those of the better known Nyeri region, with perhaps a greater sweetness and more balance – something we like. This coffee stood out to us because of the way it combines sparkling ruby grapefruit, jammy fruit, toffee and delicate florals.
There’s little to say about Kenyan processing that hasn’t been said before. It’s supremely well organised, and quality practices are almost institutionalised (in a good way). Smallholders sort their under and over-ripe cherries before they are weighed and then the washing station staff proceed with all the steps that follow from fermentation to skin drying to gentle bed drying and then ‘parchment conditioning’. Washing utilizes clean river water (from Kiri river) that is recirculated before disposal into seepage pits.
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