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Kenya Nyeri Kiaguthu AA

Kiaguthu shows citrus brightness, with flavors of pink grapefruit, mandarin, and blood orange. Complex spices throughout, with accents of pear, plum, and shaved orange peel. City to Full City.

Out of stock
90.4
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Nyeri County
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-Dried
Arrival date Sep 11 2017
Lot size 13bags/boxes
Bag size 60
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail AA
Grade Wet Process
Appearance .6 d/300gr, 17-19 screen
Roast Recommendations City to Full City+
Type Farm Gate
Recommended for Espresso Yes

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.

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.