Kenya Nyeri Tambaya Peaberry

Citrus complexity and clean flavor expressions define the Tambaya cup profile. Orange, pomello, grapefruit, and lime-aid all built up by a beautiful butterscotch sweetness. Opens up as it cools, a grape skin and lambic effervescence sensed in the finish. City to Full City. Good for espresso.
Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process Kenya Type
Drying Method Raised Bed Sun-dried
Lot size 16bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail SL-28, SL-34
Grade PB
Appearance .0 d/300gr, PB 15 screen
Roast Recommendations City roast to Full City is the ideal range for this coffee. Our best 'brewing' roast was City to City+.
Weight 1 LB
Recommended for Espresso Yes
Tambaya is one of the Coffee Factories (wet-mills that are organized as cooperatives) within the Rumukia Coffee Farmer Society in Karatina area of Nyeri. Tambaya is close to Mukurwe-ini, and was formerly part of this society until it fell apart in the '90s. Within the same Rumukia group are some other fantastic farms we have offered in the past: Kiawamururu, Gatura, and Thunguri to name a few. The area of Tambaya is 1550 meter altitude, in the fertile foothills of Mt. Kenya and Aberdare ranges. The Tambaya coop has over 1000 members and the average number of coffee trees per member is just 250. Again, in Kenya coffee "societies" the farmer's plots are so small, they are measured in numbers of trees, not in area of land as they are in other coffee origins. But this means that co-ops provide micro-management of every coffee tree by the owner of the land, not by a large-scale agriculture operation like the big estates of Kiambu or Thika. The member farmers have the two preferred coffee varieties under cultivation, SL-28 and SL-34, with the vast majority of trees being SL-28. This is a peaberry outturn, the single, round-bean that naturally occurs when only one of the two embryos is fertilized. These tend to be dense, and this coffee can handle a bit of heat in the roaster. It's small, but not so small where beans are slipping through grid drum roasters.
This peaberry selection of Tambaya shows an elegant touch, citrus flavors throughout the profile, in both flavor and acidic expression. The dry fragrance has a nice, "bright" smell of orange zest, along with dried mango accent. City/City+ roasts harness such a honeyed sweetness and are speckled with cardamom and dried ginger spices. The wet aroma is butterscotch sweet, a smell of butter and sugar with a floral hint. Breaking the crust releases a pleasing note of dark sugar and lime, giving us a nice preview to Tambaya's cup profile. This coffee is complex, layered citrus notes that become much more definable as the cup cools . Naval orange, yellow grapefruit, pomelo, and lime-aid come through with a solid butterscotch sweetness. As you press deeper in the cup, cleanliness is apparent, and a grape-skin tartness comes out in the long aftertaste with an effervescence reminiscent of lambic ale. This is a great cup from City to Full City, and would probably handle darker shades of Full City+ as well, being a dense peaberry outturn. Kenya coffees can make really quite interesting shots of espresso with saturated flavors of core profile characteristics.