THIS COFFEE HAS SOLD OUT. Kiaguthu shows citrus brightness, with flavors of pink grapefruit, mandarin, blood orange, and shaved orange peel. Darker roasting brings out grape and dark berry, along with rich chocolate. City to Full City.
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Kiaguthu Factory is a washing station located in on the slopes of the Abedares mountain range in Neyri county. The station site sits at about 1800 meters above sea level, and acts as a collection site for member farmers in the surrounding hills to deliver their coffee for processing and export. Factories are effectively cooperatives, in that they're run by a member-appointed committee. Farmers in the region grow mainly Sl-28 and SL-34, with small amounts of Ruiru mixed in, and farms reach as high as 2000 meters above sea level. Kiaguthu is one of several coffees we picked up from Othaya Farmer's Cooperative Society (FCS), an FCS that includes an impressive amount of wet mills, 18 in all, dating back to the late 1950s. Coffee is kept processed and kept separate by day or even weekly deliveries at the factory in order to identify quality. The separated batches are then run through screens in order to separate beans by size, the most common being AA (17-19 screen), AB (15-17 screen), and Peaberry. These are called "outturns". This lot is the AA outturn, the largest beans of the bunch. I found this coffee to achieve fairly even coloring when roasting, even at light roasts, making it fairly easy to judge roast development.
The dry grounds of Kiaguthu have a smell of sweet spices, powdered ginger and clove, backed by refined sweetness that reminds me of ginger chew candies or "Clove" chewing gum. A sweet herbal scent comes off the wet crust that has tea tree oil appeal, as do allusions to citrus in City roasts, and a sweet smell of grape jelly in City+ roasts. The cup proves to show a sachet of spice notes when hot, giving way to a flavor of orange spice tea, and a citrus blossom like floral aroma. City roasts were our brightest cups, citrus in both flavor and acidity, notes of pink grapefruit, blood orange, and mandarin come up as the cup cools, along with subtle accents of shaved orange peel. There's a slight doughy flavor in light roasts that I don't necessarily find distracting, but that is apparent in the coffee's finish. Our City+ and Full City roasts had juicy mouthfeel, with dense overlay of cocoa tones that offer bittersweet appeal, and contrast fruited notes of dark grape and red raspberry. A lovely AA outturn that will do well at a wide range of roasts. Pulling espresso shots with Full City roasts produces layers of chocolate and citrus flavors, with an orangey tang brightness. Being an AA outturn, the beans are large, and in this case mean a little deceiving to judge the lightest roasts. I recommend waiting til the end of 1st snaps to pull if trying to achieve something close to City in order to make sure the interior is roasted. If using a popper, or a machine with limited heat control, pulling closer to the end of 1st crack (not stopped altogether) is safe for City.