Compact caramel sweetness, and fruited flavor notes of date, golden raisin, currant, and tart orange. Full City works well as espresso, lemon/orange vibrance and high % cacao bar. City to Full City+. Good espresso.
|Processing||Wet Process Kenya Type|
|Drying Method||Raised Bed Sun-dried|
|Arrival date||July 2018 Arrival|
|Bag size||60 KG|
|Cultivar Detail||SL-28, SL-34|
|Appearance||.2 d/300gr, 15+ PB Screen|
|Roast Recommendations||City to Full City+|
|Recommended for Espresso||Yes|
This is a blend of peaberry coffees from two different coffee factories in Kenya, Kiaga and Thut. Both mills are part of the Othaya Farmer's Cooperative Society (FCS), who currently have 18 wet mills under their umbrella, some dating back to 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 had the good fortune to buy a few stellar lots the past two years. Both process sites sit between 1800 and 1900 meters above sea level, and Kiaga and Thuti currently serve more than 1300 farmer members in the area. This is the peaberry outturn, when only one of the two seeds inhabiting the coffee cherry is fertilized. In this case (about 5% of coffee), the seed that is malnourished dies early on, leaving the lone fertilized seed to form into a rounded, circle-shaped bean. Because there's inherently such a small amount, the lot sizes tend to be less than 10 bags. Blending these two together comes out to 15 x 60 KG bags, affording us and you a slightly larger volume.
Aromatically, this Peaberry offers a buttery caramel sweetness in light roasts, smells of lemon cookie with a touch of baking spice in the dry fragrance, and a Full City roast with dark bittersweetness. The wet aroma is a bit more muted all around, but has a sweet smell of raw sugars that come through nicely. Brewing a City roast, the hot coffee shows a citric side that has a lemonade-like mouthfeel, with compact caramel sweetness underneath. Fruited notes start to peak through the dense sweetness after the cup cools down a bit, and Thuti-Kiaga has raisiny flavors - date, golden raisin, currant - and some citrus elements like tart orange and some citrus rind. Full City roasts tone down the citric highs, which are traded in for flavor aspects of bittering dark cocoa accented by blueberry hints, and thick flavor of bittersweet chocolate syrup. And what an espresso. While darker roasting certainly tones down acidity in a brewed cup, espresso shots have a distilled lemon/orange vibrance that quickly shifts into a flavor of high % cacao bar. Delicious.