Kenya Nyeri Kiaga AA

Aroma has fruit crumble appeal, brews show vivid citrus flavors, vibrant acidity, toffee and caramel sweetness, a chamomile accent, and berry hints. Delicious pour over. City to Full City.

Out of stock
89.7
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Othaya Constituency, Nyeri District
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date June 2019 Arrival
Lot size 9
Bag size 60 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail SL-28, SL-34
Grade AA
Appearance .5 d/300gr, 17-19 Screen
Roast Recommendations City to Full City
Type Farm Gate

The Kiaga Factory is part of the Othaya Farmer's Cooperative Society ("FCS"), who currently have 18 wet mills under their umbrella, some dating back as far as the late 1950s. "Factories" are essentially small washing stations aligned with a particular "society" in Kenya, what we would call a "cooperative". We return to the societies who seem to regularly produce some of the best Kenya coffees, and each year we come across societies that are new to us as well. Being one of the older Kenya FCS, we are well aware of the quality coming out of Othaya, and have been lucky enough to pick up a few stellar lots the past few years. Kiaga Factory sits at 1900 meters above sea level, currently serving just under 1,000 farmer members in the area. This is the AA outturn, which are the largest beans of any process batch. Coffee grading in Kenya involves sorting by size range called "outturns", the most common being AA, AB, and peaberry ("PB"). The AA outturn tends to command the highest value, thought not always the best of the bunch. That said, we found this AA to have lovely acidity and delicious citrus notes, two characteristics we prize in Kenyan coffee!

Grinding the coffee, Kiaga AA shows off underlying toasted sugar sweetness in light roasts, with some fairly strong whiffs of red fruit and spices. The wet aroma has more of a fruit crumble appeal; toasted sugar browning sweetness that touches on buttery caramel and toffee, accented by cinnamon and berry fruit reduction. Brewing a City roast, the hot coffee shows vivid citrus flavors and vibrant acidity, along with a subtle caramel sweetness underneath. Fuited accents gain clarity as the cup cools, and flavors come through as both tea-like ("chamomile" was noted) and more juicy fruits as well like lemon and mandarin. City+/Full City roasts have an initial caramely sweetness when the coffee is hot that are succeeded by flavors of blackberry and grape as it cools down some. One roast hit Full City which toned down the citric highs quite a bit and the focus shifted to fruited cocoa, and even a blueberry hint. I enjoyed my City roast of Kiaga AA as pour over brew, so bright and full of showy top notes. I imagine it will make for a refreshing cold brew too with distilled fruit notes and a vibrant citrus side.