Tart fruit flavors are a bright spot in this PB, notes of underripe blueberry, orange, fruit compote, raisin and complex sweetness of brown sugar and sugar cane juice. City to Full City.
|Region||Gura, Nyeri County|
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||June 2019 Arrival|
|Bag size||60 KG|
|Cultivar Detail||SL-28, SL-34, Ruiru 11|
|Appearance||.5 d/300gr, 15+ Peaberry Screen|
|Roast Recommendations||City to Full City|
This coffee is from the Gura Factory, a coffee washing station that gets it's name from the nearby Gura river. Nothing industrious about this "factory", except for the machinery to wash and depulp coffee cherries. Gura is one of 19 washing stations that make up the Othaya Farmer's Cooperative Society, a member-run organization, one of the older ones I might add. Altitude of the washing station is just shy of 1750 meters and the coffee is grown between 1750 to 2000 meters (mostly SL-28, SL-34, with some Ruiru-11). We try our best to return to the societies who regularly produce some of the best Kenya coffees we taste, and each year we come across coffees new to us - like Gura - and this list continues to grow. 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. In Kenya, coffee grades are determined by bean size, which are refered to as "outturns". The most common outturns are AA (17-19 screen - measured in 1/64ths in.), AB (15-17 screen), and Peaberry,". This is the Peaberry outturn, which we find are often a more fruited version of the AA, AB and C from the same harvest batch. That seems to be the case with Gura. We happen to have a C grade from this same process batch available which presents a good opporunity to try two different separations from the same outturn side by side.
Tart orange and berry flavors are a bright spot in this Kenya peaberry, a brilliant and sweet cup that's versatile in the roaster. The dry fragrance is laced with raw sugar and dried fruit smells like golden raisin and black current. The wet aroma has essence of orange, a light touch of citrus that overlays cooked fruit smells. The brewed coffee at City roast is tart, like underripe blueberry, or Naval orange. It really structures the fruited cup, and a complex sweetness of brown sugar and raw cane juice notes are revealed as you work your way through it. Look for hints of berry, dried stone fruit, and a clean, spiced finish that's anything but abrupt. Full City roasts are downright juicy with flavors of blueberry compote/pie filling, plump raisin, and bittersweet chocolate but much lower intensity than the fruited notes. The acidity level comes down a bit at Full City, though tart fruited elements are still very much intact.