Aberdare AA is a spiced cup with a dark sugar sweetness, notes of grape, cinnamon stick and tart cranberry lemonade, along with a sandalwood impression in the long aftertaste. City+ to Full City+.
|Region||Kiambu, Nyeri County|
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||July 2018 Arrival|
|Bag size||60 KG|
|Cultivar Detail||SL-28, SL-34, Ruiru-11|
|Appearance||.6d/300g; 17 - 19 screen|
|Roast Recommendations||City+ to Full City+|
Aberdare Farmers Cooperative Society (FCS) is on the smaller side with 30 current members. The farms stretch out in the foothills of the Aberdare mountain range, not too far from Nyeri's center. Altitude in this area starts around 1500 meters above sea level all the way up to 1950 meters at the highest point. This coffee was purchased direct, not through the Kenya auction system, so we could avoid the risk of losing it. To do this we pay a price that is higher than what the top auction bid might be, but it means we get the exact lot we want. During the final dry milling, the coffee seeds are separated by size which is measured in 1/64ths of an inch, and they call these separations "outturns". The main ones we're used to seeing in specialty coffee are AA 17-19 screen, Peaberry 15 screen, and AB 15-17 screen.
Aberdare is a spiced cup with a dark sugar sweetness, and tart citrus is accentuated by roasting on the lighter end of the spectrum. The aroma is fairly muted for Kenya but offers sweet smells of raw sugar, dark spices, and glimpses of dark fruit. City+ roasts brew up nicely with sweet toasted sugar flavor up front, leading into a dark grape and cinnamon stick. A tart cranberry note is revealed as the coffee cools off some, that along with the lemony vibrance, has a flavor of cranberry lemonade. The finish is marked by an assemblage of aromatic wood and mulling spice notes that give off a sandalwood impression in the long aftertaste. One of my roasts was seconds away from 2nd snaps, not my usual roast treatment for Kenyan coffees. I was pleased to taste the interplay of smokey cocoa roast tones and lemon, a sort of sharp bittersweetness that makes for an interesting dark roasted Kenya and I think will brew well using an immersion brew method such as a French Press.