Kigwandi AB shows best at City+ to Full City range. layered citrus notes and caramelizing sugars dominate the cup. White grapefruit and a bit of bergamot orange provide a complex bittering aspect. The finish has a dry, black tea-like quality, mouth refreshing. A nice espresso up to FC+. City+ to Full City. SO Espresso.
Kigwandi Factory is a part of Mutheka FCS (Farmers Cooperative Society), located in Mukaro, Nyer, just east of the Aberdare mountainsi. Mutheka has 6 cooperative member groups, and Kigwandi became part of in 2003, after leaving Tetu, which it was allied since inception in 1982. The factory ihas coffee cherry catchment and washing station in the area where local farmers (growing altitudes range from 1700 to 1800 meters), who are members of the cooperative, delivery coffee cherry for regional bulking. The coffee is washed, fermented, and laid out on raised beds to dry. The coffee is sorted all along the way, down to the dry milling, and separated by factory out turns. Usually you only see AA, AB, and PB, but there are other lower grades too, like C and TT. We purchased all three AA, AB, and PB from this factory.
There's a raw honey smell in the ground coffee, some red berry, and sugar cookie plum. The wet aromatics build on this with a scent of peach fruit leather and burned sugars. This coffee had the best aroma and flavor in the City+ to Full City roast range, with very light, City roasts, showing a papery side, and much lower sweetness. Hitting the roast "sweet spot", the cup has a nice flavor of white grapefruit and cane juice. There's some complex bittering flavors too, like caramelizing sugars, and bergamot orange. The finish has the drying side of black tea, slightly tannic, and mouth cleansing, and high notes hang on long. This Kenya shows well with a dark roast too, and will make an interesting SO espresso.