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Kenya Nyeri Kiamabara Peaberry

Kiamabara PB makes a lively cup, lemon and tart orange flavor and acidity, a bright cup, with peach cobbler characteristics: caramelized sugar, stone fruit, and cinnamon. Complex cup! City to Full City. Good for espresso.
Out of stock
  • 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 May 16 2016
Lot size 14bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail SL-28, SL-34
Grade PB
Appearance .2 d/300gr, PB 15+ screen
Roast Recommendations City to City+ for most complexity cup, and on up to FC for a mix of rich cacao and fruit flavors
Weight 1 LB
This coffee comes to us from the Kiamabara factory, located near the town of Nyeri. This is a cooperative coffee - part of the Mugaga Farmers Cooperative Society - but in Kenya they're called "factories" which is quite fitting really. I think of factories as an assembly line of sorts, where there is absolute consistency to the product output. This rings true for coffees that come from many of the Kenya factories we deal with. Year after year they have an astonishing ability to consistently produce sweet, clean, and complex coffees. Like most of the cooperatives in the area, members tend to much smaller plots of coffee trees than their estate farm competition, thus having more control over the production of ripe cherry. The average altitude is right around 1900 masl and most of the small holder farmers contributing to this washing station grow SL-28, and SL-34 cultivars (Bourbon hybrid from the 1930's developed by Scot Labs). This is the Peaberry outturn, meaning, they've separated out all of the peaberries from a particular day's harvest, which in this case makes up a whopping 14 bags.
This lot from Kiamabara is so nice and brilliant at lighter roast levels, and has a candied citrus and dark fruit sweetness throughout the profile. Dark roasts are nice too, but at Full City the acidity becomes muted and might be best left for those who enjoy wild and bright espresso. The dry grounds smell like a nice mix of brown sugar and cinnamon, so sweet, and lined by smells of grape and blackberry jelly, a fruit side that is vivid in both light and darker roasts. The wet aroma holds the sweetness of candy, a dark tamarind chew comes to mind, or grape taffy. There's an underlying caramelizing sugar sweetness that is bolstered when breaking through the wet coffee crust. When brewed, citrus comes through loud and clear when the coffee's hot, a lemon to tart orange (or like a Meyer lemon) flavor offering both brilliance, and structure to the cup. Citrus often has a 'grabby' nature, holding on in the long finish. But in this case, it tends to release it's grasp midway through, giving way to a nice mix of burned caramel and chocolate almond milk. The cool cup shares similarities with peach cobbler, in that I sense aspects of the baked sugar, cinnamon and flour crust, along with juicy stone fruit flavors. These fruit and sugar flavors come in waves, a layered complexity in the cup. Kiamabara is a nice coffee to start the season with, one that I'm sure will have wide appeal to those looking for fresh Kenya coffees.