A washed Kenyan AA from Kirinyaga, roasted light for filter. Jammy cherry, toffee and fresh berry with juicy acidity.
This one is for the black coffee drinkers. Pour over, batch brew, Aeropress or the Moccamaster on the bench. If you want the classic Kenyan cup, big fruit and bright acidity, this is the lot to grab.
It is a microlot, selected on cup score from lots of fewer than 100 bags. Once it is gone it is gone.
AA is a grading term, not a flavour one. Kenyan coffee is sorted by screen size after milling and AA is the largest grade. Big beans roast evenly and buyers tend to look at the AA lots first, but this one was picked on cup score, not on screen size.
This coffee comes from the Kiamugumo Factory in Kirinyaga, run by the New Ngariama Farmers Cooperative Society and built in the 1970s. About 1,150 smallholder members deliver ripe cherry to the factory, most of them farming around an eighth of a hectare alongside whatever else they grow. Cherry is pulped the day it arrives, fermented in open tanks, washed through channels, then soaked underwater before it goes out onto raised beds to dry. That underwater soak is standard practice in Kenya and it is a big part of why these coffees taste so clean. The lot is a mix of Batian, SL28, SL34 and Ruiru 11 grown at around 1,550 metres on the volcanic soils below Mount Kenya, harvested October to December.
Best suited for: V60 and pour over, batch brew and filter machines, Aeropress, French press.
Brew guide to start with: 15g of coffee to 250g of water at 93C, about three minutes total brew time. Adjust the grind until it tastes sweet.
Roast level: light filter roast.
Roasted to order at our roastery in Ballarat. Local Ballarat delivery on Thursdays for orders placed before midnight Tuesday. Shipped daily Australia wide.
