Delicate, hoppy florals compliment notes of orange, ruby grapefruit, red apple, raspberry, pomegranate, black cherry juice, and more. Grapefruit-like acidity is structuring, if not puckering. City to Full City.
Kiandu Factory is located near Nyeri Town in the Karundu area, just outside of Tetu village. When we say "Factory", we mean washing station more or less. Kenyan coffee factories are central coffee collection sites set up to serve the local farmers. Factory members sell their harvested coffee to the Factory they belong to in whole cherry where it is then sorted, wet processed, and then sorted some more while drying in preparation for the final dry milling. Kiandu is one of a few Factories who make up the Mutheka Farmer's Cooperative Society, and the total membership of the society is around 1000 farmers as of 2016/17. Kiandu is situated near the Kagumo River, from which water is diverted and used to process coffee. This AB separation stood out to us, boasting floral characteristics that we don't typically taste in Kenyan coffee. We found our lighter roasts showed hoppy notes that worked well with citrus and baking spice flavors. City/City+ roasts are fantastic as pour over, and the syrupy, dark sweetness of Full City works great for full immersion brew methods too.
An orange spice smell in Kiandu follows through from the first whiffs of ground coffee to the flavors in a cooling cup. Citrus aspects are especially prominent in City and City+ roasts, complimented by a level of sweetness that seems well developed and like dark fruit reduced with brown sugar, a pungent caramelizing sweetness with fruited accents. The aroma at Full City smells of black cherry juice, a dark fruited sweetness with complimentary puckering mouthfeel, like the cherry fruit closest to the skin. Kiandu is intense brewed across a wide roast range. Delicate, hoppy florals with sweet orange and pomegranite, make for a lively cup at City roast, and Full City pushes syrupy dark fruit flavors, along with a pungent sugar-browning bittersweetness. The cooling cup exhibits quite the assemblage of fruited accents: raspberry, red apple, ruby grapefruit, and tropical fruits to name a few. The perceived acidity reminds me of fresh grapefruit, a structuring brightness that helps organize the complex cup profile, and a mixture of mulling spice notes pepper the finish.