Kenya Coffee Kiamugumo

$25.00 – $143.00

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Kenya peaberry coffee

Kenya Coffee

Kenya 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.

Kenyan Coffee – Kiamugumo

The Kiamugumo factory is part of the New Ngariama cooperative, receiving cherry from about 1400 smallholder farmers. It is located on the slopes of Mount Kenya, in Kirinyaga county. Im this area, most of the farmers have planted the traditional SL varieties, however there has been an increase in the more disease-resistant Ruiru 11 and Batian varieties in the last few years. At Kiamugumo, cherries are sorted before being pulped. The parchment is then fermented overnight, before being washed and graded, After that, it is dried on the raised beds for 8-14 days. Most of the farmers bring back the discarded coffee pulp back to their farms, to be composted and used as fertilizer for the coffee trees.