Dried plum, slab apricot, red raisin and fig, and a dusting of cocoa powder and spiced finish. Big bodied coffee with milder acidity for Kenya. City to Full City. Good for espresso.
|Region||Meru, Eastern Highlands|
|Processing||Wet Process Kenya Type|
|Drying Method||Raised Bed Sun-dried|
|Arrival date||April 2019 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Ruiri 11, SL-28, SL-34|
|Appearance||.6 d/300gr; 15-17 screen|
|Roast Recommendations||City to Full City|
|Recommended for Espresso||Yes|
This coffee is from a small group of roughly 30 small farmers in the Eastern highlands of Meru, Kenya. They chose the name "Kushikumana" as it means roughly to "work together", and they've done just that. Each small holder depulps, ferments, and drieds own coffee separately, and they then work to deliver as a group in order to construct exportable volumes. This is different than the typical Kenyan "Factory" site we buy from, where coffee is delivered to the central location in whole cherry and then processed in large blended batches. Meru is said to be the first location in Kenya where coffee was grown by the local population going all the way back to the mid 1920s. The cup profiles we're tasting from the region tend to have dark and dried fruit characteristics, mild to moderate acidity, and weighty mouthfeel. Cultivars grown in Meru are typically Ruiru-11 with SL-34 and 28 mixed in. There's quite a range of altitude as well with coffee grown as high as 2000 meters and as low as 1300.
We're finding that the Meru coffees have quite a different flavor profile than the Nyeri and Kirinyaga coffees we're used to buying. They don't have the screaming bright acidity, and fruited flavors tend to be more in the realm of dark dried fruits rather than citrus. This particular lot shows raisin and dried stone fruit aspects all through from dried fragrance to the brewed coffee. Both my City and City+ roasts had mild spice accents like ginger powder smells and a 5 spice hint in the finish. Body is also a big part of the tactile experience, and I think that given the lower acidity than most Kenyas, the Meru coffees we have will make great accent ingredients for espresso blending. Look for flavors of dried plum and slab apricot, red raisin and fig, and a dusting of cocoa powder with deeper roast development.