This Kenya lot is from the Kirimahiga Cooperative, and is part of the New Kiriti Farmers Cooperative Society (NKCS) in Murang'a County. Three coops in all - Gondo, Kayu, and of course Kirimahiga - NKCS is made up of over 3500 farmers at the Mt Kenya foothills in Murang'a County, just below Nyeri. Kirimahiga is the smaller of the three with just under 800 coop members. The average growing altitude for farmers in the area is about 1650 meters. Once coffee cherry is washed and processed, the dried parchment is trucked down to a miller in Kiambu, several miles southeast, where it is hulled, sorted, and graded. This AA preparation from this outturn cupped spectacular, and we're happy to have picked up a decent amount to start our Kenya season off with.
Clean citrus notes, dark fruits (fresh and dry), and caramelized sugars are what this AA lot from Kirimahiga lot is all about. The dry fragrance has a scent of Turkish fig and date, with dried apricot, and a floral hibiscus note. The wet grounds show jammy fruits - orange marmalade, dark berry preserves - and the break lets off a scent of blackberry tea in the steam. Kirimahiga cups with expressed cleanliness, defined acidity, and a variety of crisp fruit flavors. City to City+ roasts have pectin sweetness, with fresh plum, nectarine, and grapes. The cup has tart stone fruit skins, with mixed berry tea, both defining flavor and acidity. There's a nice citrus oil note too that comes out in the finish, along with a whole host of fresh fruits that linger on the palette. While a complex cup, flavors aren't necessarily 'bold' or overpowering and remain well integrated in the cup. The brewed coffee is worth taking your time savoring, letting flavors shift naturally as it cools.