- Nice mouthfeel
- Subtle Citrus and Stone Fruit notes
- Clean cup
- Variety: SL28 & 34
- Crop: 2016/2017
- Soil: Red Volcanic
- Cooperative: Rungeto Farmers Cooperative Society
- Importer: 32 Cup Coffee Merchants
Rob Says: This Kenyan coffee is an all time classic. We buy the Kii for the 3rd of 4th time already, but only a small lot! Kenyan coffees are very popular for filter coffee world wide and because a lot of roasters want a ‘well known’ name we see the classic names go up in price, even when the cupping scores are not at level. So probably less known Kenyan coffees this year for Caffenation, cause cup quality comes first for us.
- Sweet sugar cane
- Clean and fruity
- Notes of wine grape, kumquat, lemon
ROB SAYS: Although this is one of the best known and highly reputable washing stations in Kenya, we never bought the Gatomboya. So, really happy we finally were able to lay our hands on it. This particular lot of AA is the most expensive lot we’ll pick up this year, but definitely well worth it. It will be the last Kenya from the 2016 crop.
Method: Fully washed
Packaging: Grain Pro
THIS COFFEE IS GOING TO BE OUR LAST KENYA KEN OF THIS SEASON, NORMALLY AVAILABLE FROM THE 4TH WEEK OF FEBRUARY
- Plum skin, prune, blackcurrant
- Full bodied with balanced acidity
Varietals: SL, Ruiri and Batian
Producer: Mugaga Farmers Co-operative Society
Harvested: December 2015
Kiamabara Coffee Factory is located in Nyeri County near Karatina Town, and together with Gatina it makes up the Mugaga Farmer Cooperative Society (FCS).
The factory was built was in the early 1980s to process coffee cherry from the neighboring farms, and draws from the nearby Kingu river for its water supply.
The factory receives assistance from the organisation Coffee Management Services, whose long-term goal is increasing coffee production through farmer training, input access, Good Agricultural Practice seminars, and a sustainable farming handbook updated and distributed annually.
They share our desire to establish transparent, trust based relationships with farmers, helping to support a sustainable industry in Kenya and rewarding high quality coffee with premium prices for farmers.
Farmers have access to pre-financing for their crops are given advances for school fees and farm inputs. The factory manager’s training is updated every year by Coffee Management Services, together with field days held by the minister of agriculture and agrochemical companies that deliver inputs to the farmers.
Demonstration plots of coffee are planted at the factory to demonstrate and reinforce the best practices shared with farmers throughout the year.
- Super clean
- Very fruity with notes of berries and prunes
- Balanced cup with subtle acidity, floral touch
Newest Kenya was the # 1 coffee of 2015 from the Kiriaini farm in the Thika Muranga region where we have this typical red volcanic earth at appr 1650 masl. The beans are a mix of SL28&SL34.
Beth Njoroge and her family are proud owners and managers of the Kiriaini farm. The estate is located on the foothills of the Aberdare mountain.
About 36% of all coffee produced in the Murang’a County is grown on small estates like Kiriaini. Next to coffee, they grow bananas and tea to have some sort of backup. Since 1978 they have the facilities on site to process their own cherries, when the family built their own wet mill. When the parchment has dried sufficiently, it is brought to the Kofinaf dry mills for further processing and grading.
This coffee is part of our Direct Trade Program.
- Nice sweet & sour balance
- Punchy cup
- Very fruity and relatively big body
Location : Kiambu County, Kenya.
Altitude : The altitude ranges from a low of 1520 to a high of 2200 metres above sea level. This coffee growing country in East of Rift Valley lies on the foothills of the Aberdare ridge. Here, right on the equator, they can let the coffee grow higher than in other famous regions like Nyeri and Kirinyaga.
Size and varieties : This estate has approx. 199 ha. Varieties are mainly SL28 and 34 and to some degree Ruiru 11 and Batian.
Rainfall : Annual average of approx. 1098 mm falling in two distinct wet seasons.
Soils : Red volcanic soils, rich in organic matter.
Harvest : Fly crop – May through July. Main crop : September through December. This lot is from the main crop, which is always better than the fly one.
Processing : Disc pulped, fully fermented and washed, sundrying on elevated beds.
Production : Approx. 1000 bags per annum of AA/AB/PB/C grades (known as the main grades)
We bought 20 bags of the AB graded.