Kenya Nyeri Kiaga Peaberry

Acidity is shows most intensity at City/City+, lemonade and pink grapefruit, with compact caramel sweetness. Grape, plum, and lemon spritzer in middle roasts, with complex cocoa tones. City to Full City.
Out of stock
90.2
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process Kenya Type
Drying Method Raised Bed Sun-dried
Arrival date Sep 1 2016
Lot size 14bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail SL-28, SL-34
Grade PB
Appearance .4 d/300gr, 15 PB Screen
Weight 1
Kiaga is another wet mill under the Othaya Farmer's Cooperative Society (FCS) umbrella. Othaya has 18 wet mills, or what they call "Factories" in Kenya, 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. Kiaga is situated between two rivers, and not too far from Chinga, another factory we purchased coffee from. The processing site sits at 1900 meters above sea level, and the 544 members of Kiaga harvest SL-28, and SL-34 cultivars at nearby farms, between 1850 and 2000 meters. 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 neglected dies early on, leaving the lone fertilized seed to form into a rounded, circle-shaped bean. They're often called "caracol" in Latin America, because of their physical similarity to a snail's shell.
Aromatically, Kiaga Peaberry offers a buttery caramel sweetness in light roasts, smells of lemon cookie and maple frosting in the dry fragrance, with our Full City roast boasting a scent akin to spiced grape jam. The wet aroma smells like cooked fruit crumble - berries reduced with sugar and lemon zest, caramelizing sugar and oats with cinnamon spice - such a sweet smelling coffee, especially right around City+ roast level. Brewing a City roast, the hot coffee shows vivid citric flavors - lemonade and pink grapefruit - with compact caramel sweetness underneath. Dry fruit accents gain clarity as the cup cools, the most complexity found in our City+ roast. Notes of grape and plum, lemon spritzer highlighting brews of our middle roast, and balanced bittersweet cacao flavor fills out the finish. Full City roasts tone down the citric highs, traded in for notes of fruited cocoa, blueberry hints, and thick flavor of bittersweet chocolate syrup.