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Kenya Kirinyaga Guama AA

A dynamic, sweet coffee, and not to mention with a level of complexity and brilliance that is unique to Kenya coffee. Burned sugar, black currant, dried berry, tannic black tea, roasted barley, and vibrant lemon-like acidity. City to Full City.

Out of stock
88.1
  • Process Method Wet Process Kenya Type
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process Kenya Type
Drying Method Raised Bed Sun-Dried
Arrival date August 2017 Arrival
Lot size 20
Bag size 60 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail SL-28
Grade AA
Appearance .2 d/300 gr; 17-19 screen
Roast Recommendations City to Full City
Type Farm Gate

This is the final lot from our 2017 buying, and leaves us ending on a "high note" (har har) as we await the first arrivals of current crop. Guama is a "factory," a coffee mill in Kenya terminology, from the Kirinyaga growing district. It is a cooperative coffee, one of the processing stations of the Baragwi Farmers Cooperative Society located in Kianyaga town. While we like estate coffees, oftentimes the qualities from cooperatives is superior. In a coop, each member is tending to only 200-500 trees on less than a hectare, as opposed to a huge estate that uses agribusiness growing methods. I think it shows in the cup too. Unfortunately, I haven't been able to visit Guama, as it is the first time we have offered this specific coop coffee. I usually head in the direction of Nyeri to visit coops we have worked with more extensively, and Kirinyaga is the opposite way, to the East and away from the Aberdare zone. But we have had so many nice Kirinyaga lots, I think I must spend more time there! This is a Bourbon hybrid from the 1930s developed by Scot Labs, and absolutely the best Kenya cultivar for cup quality.

Our final lot from 2017 is still cupping quite nice, a sweet dark sugar base flavor leaves plenty of room for citrus and tea highlights, and a smattering of spice and fruited accents. The dry fragrance has a clove spice smell, with perfumed raw sugar in high volume. A brown sugar and butter scent builds in the wet aroma, densely sweet, and releasing baking spice and a honey-like note when running my spoon through the wetted crust. I had the pleasure of cup testing this side by side with a new crop Kenya AB offer from one of the larger importers, and I can honestly say this 2017 lot is a notch above in quality. There is a faint papery flavor in the finish that is likely from the long storage time, but the cup is still quite dynamic, sweet, and not to mention has that level of complexity and brilliance that is unique to Kenya coffee. City roasts give off flavors of burned sugar, black currant, dried berry, and a tannic black tea note. A vibrant lemon-like acidic impression cuts through at both City and City+ and offers a tart focal point too. There is a toasted barley note that comes out when the cup cools down a bit, and comes off like a roasted barley green tea. Full City roasts are especially bittersweet when the cup is hot, and as the temperature dips, a berry flavor comes up, that together recalls dark chocolate covered dried blueberries. A satisfying Kenyan coffee that will get you through while we await the new crop arrivals.