BLUEBERRY. GHEE. CHERRY. CARAMELIZED SUGAR.
Are you ready for the Safari of flavours in this exemplar microlot coffee situated just north of Nairobi. The subtleties of the light roast style are best enjoyed as a pour over preparation. However, we find the intensity and complexity of flavours also create a dynamite milk espresso drink. Berry undertones dominate the cup with an assault of sweet caramelised sugar. In the finale, there is a subtle nuance of perfumed dark cherry. A grandiose coffee. In every way.
PRODUCER: Kiru Farmers Coop.
ORIGIN: Mathioya, Muranga, Kenya
VARIETY: SL28, SL34, Riuru 11
ALTITUDE: 1700 masl
The Full Story
The cultivation of coffee started only in the late 1800s thanks to a Scottish missionary, John Paterson. Coffee in Kenya is typically traceable down to the factory, or mill level. Most farmers own between 1/8 to 1/4 of a hectare - known as a ‘shamba’ and often grow crops other than coffee too. Thus, relying on a central processing unit for sale and processing of their coffee.
Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed.