The Kainantu District lies in the eastern highlands of the country, and is where this coffee originates. Specifically, it comes to us via a government coffee organization, who in addition to setting up cherry buying stations in different growing regions, have their own test farms and produce six different seed cultivars available for local farmers to purchase. The farm in Kainantu is quite large, over 100 hectares, and when I visited there during the current harvest we discussed an option to buy their coffee. The cultivars are mostly Bourbon variety with lesser amounts of Typica and Arusha, based on what I saw planted on the farm. The preparation of the green bean is on the rustic side: we've found a handful of partial and even a few full black beans. This often happens when coffee gets stuck in the processing equipment, working itself free several processing batches later. The cup had us excited though, and so we determined it was worth the culling through for these few dark colored beans (or not!) in order to enjoy the rather exotic cup.
The dry fragrance of City and City+ roasts possesses allusions to molasses in sweetness, with pungent burned sugar and light fruited aspects around the edges. A smell of caramel laced brownie ascends in the steam, and breaking through the crust gives off an interesting fruit smell, like grape skins. This coffee from Aiyura Valley makes for a fruit-forward cup too, and we felt that City+ roast level is a good starting point, developing a healthy dose of raw sugar sweetness that props up the complex top notes. Grape and berry flavors take pole position in a cooled cup, and the finish has a lingering bittersweetness like roasted cacao nibs. The acidity level is a notch above moderate, and has a mouthcleansing affect of apple juice. Rustic sweetness is also found in the form of hickory chips and a leather-like aroma, particularly apparent in the finish. Best in the City+ to Full City roast range, where the cup complexity really takes shape.