THIS COFFEE HAS SOLD OUT. Intense across the roast spectrum, fruited notes include pineapple nectar, yellow peach, tangerine, nectarine, cranberry, and green grape. Rose hip tea tops off this quintessential Kenya cup. City to Full City.
Out of Stock
--SEE OUR IN STOCK KENYA COFFEES HERE--
Need help replacing a favorite coffee? Read more here.
Ngugu-ini is a factory, or coffee mill in Kenya terminology, from the Kirinyaga growing district that is to the west of Nyeri. Ngugu-ini is a cooperative coffee founded in 1953 with only a few hundred members. Now a member of the Kibirigwi Farmers Cooperative Society, which boasts 8 wet mills (including two others we bought stellar coffees from, Thunguri and Chema), and membership at just under 12,000 farmers. While we also like estate coffees, more often than not, the cup quality from cooperatives is superior in Kenya. In a coop, each member is tending to only 200-500 trees on less than a hectare, as opposed to a huge estate that uses agribusiness growing methods. I think it shows in the cup. This peaberry outturn stood out amidst it's AA and AB screen size counterparts, and we only secured this particular lot from Ngugu-ini. An out-turn is the name for the graded, separated lots that come from one raw, unmilled lot of parchment coffee that arrives at the mill. AA and AB refer to screen size - 17 to 19 1/64 in., and 15 to 17 1/64 in. respectively. The peaberries are the small rounded seeds that are collected and separated, each tree producing a very small percentage of peaberries during the harvest. I noticed a bit more chaff than usual when roasting, so those roasting on machines without airflow that sucks the chaff off, you may consider winnowing after the batch is cool to remove it. This coffee was shipped to us in nitrogen-flushed, vacuum packaging in order to retain the best possible freshness. We have just over 500 lbs available, and are selling in 1 lb bags only.
This PB lot from Nguguini is our quintesential Kenya cup. Big raw sugar sweetness, a cornucopia of fruited flavors that run a wide spectrum, and citric acidity that is a hallmark of the origin. The dry fragrance of City roasts boast clean fruited notes - peach, berry, and tangerine - sprinkling of sweet spices, candied sugar smells, and an unmistakeable vanilla accent. Hot water really sweetens the deal, citrus notes gaining steam, a strong smell of orange juice and caramel being released in the steam, and accented by fresh mango. The cup has vibrant brightness which is apparent when hot. There's a flavor of fresh squeezed juicing orange in there, amidst a delicious caramel sweetness, and mandarin-like acidity that sparkles from the bottom up. There's little to 'ding' in the brewed coffee of light roasts, tasty fruited notes dominate the cup, and the fruited profile that unfolds includes satsuma orange, nectarine, yellow peach, pineapple nectar, green grape, and cranberry. These complex flavors coalesce as the temperature drops, culminating in a flavor of red tropical punch. There's a slight rose note too, like rose hip tea, and tops off what is already a superb cup. Roasting toward Full City hides much of the tropical aspects described, and brings out more plum and red grape flavors, dark fruit sweetness, and even a touch of high % cacao bar (fruited in nature). It's still very "juicy" at this roast level, acidity a bit more integrated, and body bolstered.