Kiamaini is part of Kiama Farmers_‹_ Cooperative Society Limited (FCS), one of a few washing stations or "factories" that form the coop group. By "factory", it doesn't mean it is industrial, aside from the coffee de-pulping machine. A "factory" is a wet mill where the coop members bring coffee cherry for pulping, fermenting, washing, drying. It's not the factory as we might imagine it. Small washing stations are aligned with a particular "society" which is what they call a cooperative in Kenya. We keep returning to the societies who seem to regularly produce some of the best Kenya coffees we see, such as Kiama and Barichu societies (Ichuga and Gachuiro - two other coffees we buy - are also part of Kiama FCS). 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.
This AB outturn from the Kiamaini Factory shows a fruited side straight-away in the dry fragrance. City roasts are highlighted by accents of plum jam, and baking spices, a fig and dark sugar scent in roasts much closer to Full City. The wet aroma is also quite jam-like in smell, and a grounding sweetness is sensed off the steaming crust, caramel sauce and butterscotch candies, the break releasing dark fruit accents. Brewing a City roast shows a surprisingly developed caramel sugar sweetness in the cup, providing a nice balance to the top notes that come out as the coffee cools down. There's an undeniable citrus quality in light roasts, the mildness of tangerine or Naval orange juice, sweet citrus, without the 'grabby' tartness of lemon or grapefruit. This isn't a particularly high acid Kenya coffee either, but more moderate, like the crispness of apple. The coffee finishes clean, an Earl Grey tea note providing a bit of contrast in the aftertaste. Darker roasts add to the fruit juice appeal, plum and grape, and a layer of Dutch drinking cocoa in the middle and finish. These deeper roasts double incredibly well as espresso too: dark chocolate-covered blueberry, lemon drop, and lasting bittersweetness.