Classic Kenya character: intense sweetness, fruited acidity, citrus and Earl Grey accents. Finishes clean, brisk tea and citrus oil notes are palate-cleansing. City to Full City. Moderate acidity makes this a great Kenya espresso.
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 purchased all the screen separations from it, the largest AA, the middle sized AB, and the Peaberry. 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. So although we will be offering 3 different types of Kiawamururu coffee, they all originated with the same coffee! There are differences in each reflected in the cup notes and point scores.
The Kiawamururu AA lot has a malted and caramel sweetness to the dry fragrance from the ground coffee, with a muscavado cane sugar emerging in the darker roast level. While the cup shows it's fair share of fruited top notes, the fragrance is a bit more restrained, boasting layered sugar complexity instead. The AA lot seems like a more refined version of the coffee than the other 2 grades, more transparently sweet. The wet aromatics are fantastic, with fresh squeezed cane juice smell, warming spice, and refined black tea. The cup from this Kiawamururu AA is classic Kenya, citrus character and intense sweetness. Acidity is fruited, from grape to sweet citrus, and is balanced by a syrupy sweetness in the cup: turbinado sugar and maple. The finish is pointed, with a tea-like tannic aspect, and in fact, Earl Grey tea comes to mind as the mild accent of bergamot emerges as the coffee cools. The sweetness is transparent, the cup clean, gracefully accented with bright notes, and refreshing on the palate. We consider the level of acidity to be moderate in comparison to others on the list, and because of this (of course, complex sweetness and body help too!), we think this to be a superb option for Kenya espresso.