Kenya NGAI NDEI Peaberry

  • Blueberry, apple & rhubarb
  • Floral touch
  • Juicy mouthfeel with medium acidity

Rob says: For the first time ever we bought a Kenyan coffee with no back ground information at all. Also the exporting company has no clue where to coffee comes from and Mister Google can’t help either.

We have the good habit of informing our drinkers where the coffee comes from, what variety it is, the height it is grown and so much more…. We think this is one of the big differences between specialty and commercial coffee. So it’s very weird to buy a lot that has, and we only found out after we bought it, no traceability or history at all.

Why making this info card? Well, we have a name and we have cupping notes. And maybe it’s is good this happens once (in a lifetime) so we can explain the reason why we make these type of info cards.

Is it a good coffee? Of course! It’s even a fantastic coffee; if not we wouldn’t have purchased it.

Conclusion: All the information surrounding the coffee doesn’t make the coffee better, but admit this emptiness feels very awkward.

THIS IS THE OUR LAST KENYA OF THE 2019 SEASON – I KNOW IT’S LATE, BUT TRUST ME ON THE FRESHNESS.

WE PROBABLY FEATURE THIS COFFEE BETWEEN APRIL AND JUNE 2020.

Kenya Kirinyaga KAMWANGI AB

  • Black tea
  • Floral hints & creamy mouthfeel
  • Pink grapefruit acidity

Producer: Kamwangi Factory

Variety: Mainly SL 28 & SL34

Altitude: 1600-1800 masl

Importer: 32 Cup Coffee Merchant

Rob Says: We are proud to start this collaboration with the Kamwangi Factory, thanks to the great works of Kenyacof. This sister company of 32 Cup is helping small holders – see them as a farm or cooperative – to handle directly with an exporter and eventual coffee roaster. That way the farmers are paid a higher, well deserved, prize and we can help them to improve and grow.

On the region: Kirinyaga is located on the slopes of Mount Kenya and is world renowned for its amazing coffees and amazing coffee profiles of delicious acidity and clean cups.

THIS COFFEE IS ON THE PLANNING FOR THE END OF FEB 2020

Kenya Nyeri KIAMABARA AA

 

  • Lemon acidity
  • Notes of prune, blueberry muffin and marshmellows
  • Very elegant and sweet

Altitude: 1700m

Variety: SL with a bit of Ruiri and Batian

Process: Washed

Producer: Mugaga Farmers Co-operative Society

Harvested: December 2018

Importers: 32 Cup Coffee Merchants

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.

In 2016 we roasted this coffee for the first and only time. Kiamabara is probably one of the best known names in Kenya coffee, so we are very proud that we managed to buy this superb AA lot!!

THIS KIAMABARA IS OUR X-MAS FILTER COFFEE AND IN STOCK AROUND THE FIRST WEEK OF DECEMBER 2019

Kenya Nyeri KIANGUNDO AA

  • Big acidic notes like lemon and red berry
  • Floral notes like lavendel
  • Bright and clean cup
Variety: SL28& SL34
Process: Washed
Cupping score: 88,75
Soil: Red volcanic soils that are rich in phosphorus and are well drained
Importer: 32 Cup Coffee Merchants
Rob Says: Almost every year we see the AA screened coffees cupping a little bit higher then its AB and PB counter parts.
If you talk ‘acidity; the AA is a totally different ball game. And when you taste the coffee on brightness or aftertaste (loooooong), you immediately know why we have to pay the extra buck to get coffees like the Kiangundo AA in our basket.
Most of the coffees from Nyeri develop and mature slowly producing extra hard beans. This quality is also evident in the cup. This is why Nyeri is traditionally known as the heart of Kenya’s black gold coffee.
THIS COFFEE IS THE SECOND KENYA KEN OF THE NEW SEASON AND EXPECTED TO BE ON THE SHELF BY MID SEPTEMBER 2019

Kenya Kirinyaga GAKUYU-INI PB

  • Perfectly balanced cup
  • Notes of violet, peach and chocolate
  • A touch of Elixir d’Anvers liquor

Variety: SL 28/SL 34

Soil: Red Volcanic

Screen Size: Peaberry

Processing: Fully washed & dried on African beds

Importer: 32 Cup Coffee Merchants

Rob Says: We are proud to present you the Gakuyu-ini for the fourth time in six years, so a returning top act; this time as a Peaberry.

During the harvest, farmers selectively handpick the ripest, reddest cherries, which are then delivered to the cooperative’s wet mill on the same day. Cherries are hand sorted prior to pulping, with damaged and under ripe cherries being separated out from the red, ripe lots, and are further defined into lots according to quality. After pulping the coffee is fermented for between 12 to 16 hours. After fermentation, the coffee is washed in clean, fresh river water to remove all traces of mucilage before being delivered through sorting channels to dry on raised beds.