Notes: Blackcurrent and honeydew melon with a long, sweet sugar-glaze finish
It's that time of year again that we all love so much. Kenya coffees are back in season. If you’re anything like us, East African coffees are some of our most favourite. It is always exciting to see Kenya’s land for their short but perfect season.
Without further ado, may we introduce this year’s Kahawa; a beautiful, washed coffee from the Othaya Farmers’ Co-operative Society, in the Nyeri Region.
Nyeri County has cool temperatures and fertile central highlands and is situated between the Eastern base of the Aberdare (Nyandarua) Range, which forms part of the Eastern end of the Great Rift Valley, and the Western slopes of Mt. Kenya.
The combination of fertile soil, seasonal rainfall and high altitude provide the ideal climate for high acidity, full-bodied and ripe fruit flavour-driven coffees.
Othaya Farmers’ Co-operative Society is made up of a total of 378 farmers in the region, 281 men and 97 female producers. The Karuthi wet mill is part of this Cooperative, one of a few washing stations in the Kukuyu terriorty.
This mill processes cherries from all producers, where they are pulped and fermented for 12-48 hours depending on climate conditions, then washed and slowly air dried for 2-3 weeks on raised African Beds. The coffee is then processed at the Othaya dry mill, where they are then rested in parchment for 3 weeks before being hulled, cleaned and graded by bean size.
This AA top grade lot is a combination of SL28, SL34, Batian and Ruiru 11 varietals and is a fantastic example of the beautiful, complex and clean tasting coffees you can expect from the many exceptional producers in Kenya. We have deliberately kept our roast development short and light to allow the acidity and sweetness to shine through.
Absolutely perfect for V60 or Chemex, but in the right hands and the right recipe, this will be delicious as a bright and light espresso.