Kenya Kirinyaga Kiangoi AA

– Sweet citrus, mandarin, raw sugar with a touch of vanilla

Our X-Mas Filter of 2014 is the Kenya Kiangoi AA.
Kiangoi is a ‘factory,’ a coffee mill in Kenya terminology, from the Kirinyaga growing district. It is a cooperative coffee, one of the processing stations of the Rung’eto Farmers Cooperative Society. While we like estate coffees, often times the qualities from cooperatives is superior. In a coop, each member is tending to only 200-500 trees on less than a hectare, as opposed to a huge estate that uses agribusiness growing methods. I think it shows in the cup too.
The SL-28 cultivar, the predominate type in Kirinyaga, which is a Bourbon hybrid from the 1930s developed by Scot Labs, and absolutely the best Kenya cultivar for cup quality. This is a nicely prepared AA (big bean) lot of fair size. This AA lot of Kiangoi is a dynamic cup, with big sweetness, fresh fruits, and floral complexity. The dry fragrance has a smell of wild flowers, citrus tea, and caramel crisp. This sweet aspect smells full and clean, and deeper roasts boast a fruit leather smell (like fruit rollups), apricot and orange to be exact. The wet grounds have enormous sweetness, honey and brown sugar, along with baked fruits like peach and cherry. It has a nice vanilla flavor too, that works well with sweet citrus notes of mandarin and tangerine, which reverberate in the finish. Kiangoi offers a clean expression of fruit flavors, and retains a refreshing elegance in the way profile notes are seemingly highlighted. A true ‘standout’ brewed coffee.

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