Kenya - Kerugoya AA #026

Tasting notes

In the roaster’s words

We're coming to the final few releases of our 25/26 Kenyan selection and what a good year it's been. We're stoked to be finding coffees that remind us of the real classic Kenyan profile, and we're leaning into it. A second Factory from the Inoi FCS, Kerugoya is close to Kaguyu (and many smallholders will deliver cherry to both sites), we've found excellent quality from both, so chapeau to Inoi - both in processing consistency, as well as the agronomic support they provide the farmers in the co-op. Brew Guide: Best Brewed with: Filter/Turbo Espresso Lightest Roaster Influence: We've initially profiled this very light, aromatic and acid forward with the typical hot and fast slam of heat & snappy roast for the dense AA beans. At the time of writing we're considering pushing the development (the final and most important roast phase) a little bit - not enough tip into what we'd call "light roaster influence"" but to emphasise some of the more hefty fruit notes we know this green contains. We'll slowly tweak the profile through production to find what we enjoy most :) Best Rested: 4+ weeks Filter: 62g/L, 94°C when fresh; 92°C when rested Espresso: 18g/45g/24-28s We're tasting: Such a classic Kenya - we find aromatics of blackcurrant cordial, brown sugar and fresh tomato vine. In the cup it's all blackcurrant while hot - much like warm Ribena, with a really rich + sweet + bright meaty backbone that reminds us of ripe Costoluto Genovese tomato, with blackberry jam and hibiscus as the secondary notes. As it cools becoming a little brighter and zippier, like rhubarb soda, with a hint of rose. Traceability Country of Origin: Kenya Region: Kerugoya, Kirinyaga Central Sub-County, Kirinyaga County Producer: 480 Smallholders in the Inoi Farmers Cooperative Society (although Kaguyu and Kerugoya have overlap, so potentially up to 1000 smallholders in the catchment area) Farm: Kerugoya Factory Variety: SL-28 & SL-34, Ruiru 11, Batian Elevation: 1650 - 1900 MASL Process: Traditional Washed: Ripe cherries picked and delivered to Kerugoya Factory, with pre-selection and sorting before pulping. During pulping, coffee is density sorted down channels into holding tanks. The pulped parchment is fermented underwater before washing with clean water down grading channels, which use gravity to sort by density. The parchment is then soaked again in clean water for a short period prior to drying on raised beds, with plastic shading used during the hottest parts of the day to reduce temp

Notes

AA grade from Kerugoya Factory; brew guide suggests 4+ weeks rest, filter at 62g/L and espresso 18g in / 45g out in 24-28s.