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Kenya Nyeri Ndaro-ini AB

This coffee is very juicy in flavor, and with body to match. There's a nice herbal tea flavor, that adds a sort of delicate piece to this coffee's overall structure. The sweetness is like honey, and goes well with a graham cracker characteristic. Spices like cardamom and cinnamon blend nicely with fruit notes of concord grape, blackberry, and apple. The acidity isn't over the top by any means, and is mild, like grape juice. City to Full City.
Out of stock
89
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date Aug 5 2013
Lot size 30bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail SL-28
Grade AB
Appearance .2 d/300gr, 15-17 screen
Roast Recommendations City to Full City will make a great brewed coffee.
Weight 1 LB
Ndaro-ini Factory is near Karatina town in the Nyeri District of central Kenya and is part of the Gikanda Cooperative Society, which is made up from the Gichatha-ini, Kangocho, and Ndaro-ini Cooperatives. The name takes the first few letters of each factory/wet mill to arrive at GiKaNda. The Gikanda Farmers Coop Society has delivered some phenomenal coffees over the years. They have a system where pickers are graded as A or B. "A" pickers are those who have been proven to deliver well-selected and sorted cherry, and they are invited to submit coffee on the "A" day, when a higher price is paid. "B" pickers are still yet-to-be-proven, or have had more immature beans and over-matures in their bags. They must come on the lowly "B" day and are paid less. Maybe it seems harsh, but there is no better way I have seen to create an incentive for quality harvesting, rather than mindless strip-picking of the coffee tree. (By the way, this A and B picker system has nothing to do with the AA or AB grade, that refers to screen size of the coffee at the dry mill only). Ndaro-ini Factory sits at about 1600 masl, and is planted mostly with SL-28 varietal.
Like most of our Kenya coffees, this lot is nowhere near subtle, with bold fruits and a deep, candy-like sweetness. But that said, the acidity is controlled, perhaps making this Kenyan coffee an option for folks turned off by the acuteness of what we often think of as 'typical' citric Kenya acidity. The dry fragrance has a resonant berry note, between blackberry and raspberry in character. It's sweet with spices of clove and cardamom, and dark roasts have a scent of tropical fruit. The wet aroma is very sweet, like caramelizing brown sugar, and with a floral note that lingers. Breaking the crust releases a smell of baked peach and butterscotch. This coffee is very juicy in flavor, and with body to match. There's a nice herbal tea flavor, that adds a sort of delicate piece to this coffee's overall structure. The sweetness is like honey, and goes well with a graham cracker characteristic. Spices like cardamom and cinnamon blend nicely with fruit notes of concord grape, blackberry, and apple. The acidity isn't over the top by any means, and is mild, like grape juice. We cupped a City roast and Full City roast, and both levels cupped great and with divergence. I think this Ndaroini is best suited for brewed coffee, but it's always interesting to try developed Kenya coffees as single origin espresso.