Kiawamururu has always been a fun name to pronounce, a little easier than it looks in writing. Kiawamururu is a cooperative coffee "factory," which is what they call a wet mill where coop farmers bring their coffee cherry fruit for processing in Kenya. It is near Mukurwe-ini town in Nyeri, Kenya. The coop is part of the Rumukia FCS (farmers cooperative society), and along with others from this same parent cooperative, is a coffee we have offered multiple times in our 15 year history at Sweet Maria's. This year there was one particularily special out-turn of Kiawamururu coffee from the dry mill, and we were able to secure the "AA" screen separation. An out-turn is the name for the graded, separated lots that come from one raw, unmilled lot of parchment that arrives at the mill. The highest quality separations are grades AA, AB, and PB, which refer to a specific bean size range, AA being 17 - 19 1/64ths of an inch. They charge the most for this
Red fruit accents are the first characteristics I pick up on in the dry fragrance, giving way to an underlying sucanat-like sweetness, a tinge of rustic beet sugar too. The fruit smells are juicy, and aromatic-wise, give off impressions of red apple and grape cooked in brown sugar. There's a pungent sweetness too, especially at Full City that smells like sugar toasting in the oven. The cup from this Kiawamururu AA has hallmark Kenya flavors, bright acidity, tart citrus flavors, along with intense raw sugar sweetness. Our City+ and Full City roasts were incredibly sweet, and as they cooled in temp, juicier fruit tones emerged, plum flesh and the tart skin, red grape, blood orange, and a pineapple accent. Some of the bittering fruit skin flavors sensed in the cup hold on in the long finish too, giving off a tannic, tea-like impression on the palette. I love this coffee at Full City roast level, the cup showing a flame grape and orange julius drink flavors, dark berry notes (ripe blueberry comes to mind), and a subtle baker's cocoa accent adding a pleasant bittersweetness.