Middle roasts produce sweet berry tones and powdery dark cocoa, rindy orange and a dark fruited undercurrent. Mouthfeel is tannic like black tea and body is thick. City+ to Full City.
|Processing||Wet Process Kenya Type|
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||September 2018 Arrival|
|Bag size||60 KG|
|Appearance||.6 d/300gr; 15+ screen|
|Roast Recommendations||City+ to Full City|
Kiambu lies near the foothills of Gatamaiyo Forest Reserve, and at the border of neighboring Muranga County. This is one of a few small estate coffees we were lucky enough to buy this year, coffees we had no direct connection with in the past. We tend to buy from the Farmers Cooperative Societies ("FCS"), and still do. But buying from a single estate affords us a different and unique opportunity to select coffee that we can trace back to it's exact provenance, whereas with the FCS's, you're buying a blend of hundreds and sometimes thousands of small holders. This is certainly not a bad thing as some of our finest Kenyas are through FCS's, just different. We still turn to the coops for the majority of our coffee, but are hoping to continue to cultivate buying relationships with a small number of Kenyan small estates as well. This is the C grade outturn, a slightly lower grade than AB and AA and therefore less expensive. AA, AB, C and PB are all from the same process batch, just separations based on the screen size and a slightly higher allowance for physical defects for C, most of which don't affect cup flavor. But the flavor can still be right up there with the AA and ABs.
Japem FCS turned out a nice C grade coffee. Remember, AA, AB, PB and C grades are all from the same process batch, just separations based on the screen size. So just because the beans are smaller and perhaps have a slightly higher allowance for physical defects, all four of these grades originate from the same process batch (from the same farms, trees, and harvest date) and C grades can therefore rival their AB and AA counterparts. The aroma is very sweet with caramelizing sugars at the forefront and some dark fruit tones underneath. The cup has sweet berry tones and some powdery dark cocoa at City+, along with a rindy orange note that is accentuated by a tea-tannic, and slightly tightening mouthfeel. It's a really sweet coffee and retains the berry character well into the middle Full City roasts as well. There is some murkiness too, but I would venture to say this has more to do with the cellaring than grade. Acidity isn't "high" for Kenya and at Full City are somewhat surpassed in body and bittersweetness, while never quite losing the dark fruited undercurrent,.