Kenya Murang'a Kayu Peaberry

Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Jun 2 2014
Lot size 13bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail SL-28
Grade PB
Appearance .4 d/300gr, 15+ PB Screen
Roast Recommendations City to Full City; remains sweet and complex into the deeper end of the roast spectrum
Weight 1 LB
Recommended for Espresso Yes
This Kenya lot is from the Kayu Cooperative, and is part of the New Kiriti Farmers Cooperative Society in Murang'a County. Kiriti has a couple other Cooperative members - Gondo and Kirimahiga - who we also picked up coffee from this year. Murang'a lies to the south of Mt Kenya, just below Nyeri. The cooperative is made up of 3500+ small holder farmers, most with less than a hectare of planted coffee. The farmers delivering to Kayu are at an average altitude of 1650 meters. Coffee cherry is milled at the wet-mill in the town of Kayu, and then dried on raised African beds. Once properly dried, the parchment is trucked down to a miller in Kiambu, several miles southeast, where it is hulled, sorted, and graded. Peaberries are naturally dense beans, and so this can handle a bit of heat up front. But that said, I slowed down my sample roasts at the first snaps so the small beans wouldn't take off out of my control.
Kayu is a complex cup with so much fruit and spice showing all along through the aromatics. At City, the dry fragrance has a strong clove oil smell, Darjeeling tea, peach, and red berries. It's so sweet, and smells of fruit punch explode from the ground coffee. The wet aromatics display such a deeply sweet caramelized sugar smell, butterscotch and cinnamon sauce, and the syrupy side of canned fruits. The break is slightly floral, with honeysuckle and elderberry tea. This cup is juicy, big bodied and fruits, and oh so sweet. The sugary aspects are like sugar in the raw in light roasts, and closer to Full City brings out more of a molasses sugar flavor. Not to overuse "punch" as a descriptor, but the cooled cup has so many elements of a nicely spiced fruit punch - a mix of raspberry, pineapple, sweet citrus, and 5-spice. City to Full City displays a high level of complexity in cup characteristics, and with acidity that is far from over-the-top, and more vacillates between tartaric and tannic (think white grape juice and brisk ice tea), rounding out the cup nicely. This is a wonderful brewed coffee, great for that post-dinner 'highlight' cup. And with this deep body, will make a wild espresso too - viscous, sweet, and dark berry flavors.