Impressive acidity (9.2!) that's bracing, with fruited flavors like red raspberry, lemonade, tangerine and tart berry. Cinnamon-spiced sweetness comes off like snickerdoodle cookies. City to Full City.
|Region||Kagumo, Kirinyaga County|
|Processing||Wet Process Kenya Type|
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||August 2019 Arrival|
|Bag size||60 KG|
|Cultivar Detail||SL-28, SL-34|
|Appearance||.5 d/300gr, 15-19 Screen - we spotted quite a few peaberries too|
|Roast Recommendations||City to Full City|
Kabumbu is a farm in Kirinyaga County run by farmer Joseph Karaba. He inherited the farm from his father and Kabumbu has been in Joseph's family for at least 60 years. Coffee is only one of several other cash crops growing on the farm, including bananas, avocados and macadamia nuts. At 1650 meters, Kabumbu Farm isn't exactly high altitude for Kenya. And the coffee he's chosen to plant are more disease resistant types like Batian rather than straight SL's (though there are some SL-28 and SL-34 mixed in). We weren't really sure what to expect from Kabumbu, but the cups we tasted were some of the best from the region, and we wound up purchasing his AA, AB and Peaberry lots! This particular lot is a mix of AA and AB screen sizes, as on their own, they didn't add up to a whole lot of bags. It's worth noting that I spotted quite a few peaberry beans in the coffee too. From a contract standpoint, perhaps that's not ideal as we paid for AA/AB. But it literally has no negative influence on cup flavor, and if anything, is part of what makes this cup so delicious.
This coffee from Kabumbu farm smells intense right from the grinder. Light roasting teases out fruited smells like grape, orange and spiced fruit punch, along with equally intense sweetness that's like cooked sugars. The wet aroma of City and City+ roasts give off smells of baked fruit pies, blackberry and apple, and baking spices lace the sweet smelling steam. The level of citrus flavors and citric acidic impressions at City are impressive and nothing short of bracing. From the first sips, fruited flavors come off in layers and shift from red raspberry (tart and sweet!), to lemonade, to an orange/tangerine flavor that sticks around in the aftertaste. There's a backing of raw sugary sweetness too that melds with a cinnamon note and reminds me of snickerdoodle cookies. I expected Full City roasting to tone down acidity more than it did. Wow, tart berry and lemon flavors persist and cut right through the roast tone. A bittersweet base is definitely the outcome of darker roasts, but fruited flavors and brilliant acidity continue to play a large role in Kabumbu's flavor profile.