JUICY, PEACH, JASMINE TEA, GRAPEFRUIT
The process of applying heat to green coffee beans to transform it’s chemical & physical properties, resulting in roasted coffee beans that can be brewed.
Lighters roasts allow for the maximum regionally-defined inherent flavors of the green beans to come through. Since Kenyan coffees are generally juicy and tea-like, we roasted this light to allow for those flavors to shine through the cup.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
NYERI DISTRICT, KARATNA DIVISION
- Nyeri is home to some of the best Kenyan coffees.
- Located in the central highlands of Kenya, between Abardere mountains & the southwest slopes of Mount Kenya.
- Great coffee due to the rich, red volcanic loam soil.
The farm & mill where the coffee cherry is grown & processed.
GATOMBOYA WASHING STATION / BARICHU CO-OP
- This coffee is from the Gatomboya washing station in the Nyeri region in Kenya, where the coffee gets pulped, fermented, washed and dried.
- Gatomboya is one of the four mills that form the Barichu Farmer Co-operative Society, which consists of about 700 farmers from four surrounding villages.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
WET PROCESSED (WASHED)
- Wet processing: Bean is dried only after the fruit covering the bean has been removed by fermenting until it can be easily washed off.
- Most common processing method & preferred over dry or natural processing techniques.
- Generally produces cleaner & more consistent flavor
The grade of the coffee bean indicates quality. The method of grading differs from region to region
- Kenyan beans are graded by bean size and density.
- Larger size is generally associated with more flavor & aroma.
- AA is the highest graded coffee in Kenya and offers better cup clarity than the AB.
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.
SL-28 & SL-34
Varietals of Bourbon that were selected by Scott Laboratories (hence SL) in Kenya during the colonial years.
- Known for it’s sweetness, blackcurrant-like acidity & high complexity.
- Great cup quality, some of the most treasured cups.
- Grown 1000 meters and above.
- Not very high yielding.
- SL-34 is grown in middle altitudes.
- Better yield than SL-28.