This is actually from the Rung'eto Farmer's Cooperative in the Kirinyaga region, but they take their coffee up to the Karimkui factory to be washed. The Karimkui factory is on a foothill of Mt. Kenya (tallest mountain in the country), and uses fresh river water from the mountain. So it has those two things going for it. Plus, Rung'eto farmers grow the SL-28 varietal which has that black currant, red wine taste that you find in the classic legendary Kenya coffees. The varietal is low-producing and hard to grow plant, but the farmers who grow them are well-rewarded for their effort, as you can see in the price for this coffee.
This bean is pretty easy to roast but the landing can be tricky. What I try for is about 30 seconds past the end of the 1st cracks. If you're a couple degrees too light, you get more savory flavors, namely tomato which seems to keep appearing in Kenyan beans this year. But if you get it past that, you get the red wine, blackberry, currant, juicy Kenya that I love and look for every year. And if you accidentally go a few degrees too dark you get less juiciness and the flavors flatten out. But right at the sweet spot you will taste a coffee that starts with tart currant/blackberry, turns into juicy red raspberry and has that Kenya acidic sparkle dancing on your tongue, and then it ends with a tart grape dryness much like a dry red wine feels in your mouth. The only thing keeping this from being a perfect coffee is that it has a thinner body then some Kenyans, which are usually known for their full body. However, you can compensate for this by either using a little more grounds, or brewing it in a French Press which tends to accentuate the body anyway.
This is a really top lot of Kenya and we picked it out as a favorite among dozens of samples, but it may take you a couple roasts to get it perfect, so make sure you take notes when you are roasting it.
US Arrival September 2017
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