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Kenya is one of the real heavyweight producers in African coffee. It has earned its reputation due to great quality as well as a sophisticated cooperative system assisting with processing, grading & sorting. This particular Kenyan is a Peaberry - the naturally occurring rounder coffee beans that grow alone in about 5% of coffee cherries. Some consider this type of coffee bean to be the best, which is why Peaberry lots are particularly prized. They tend to have more muted acidities, compared to their often tart AA compatriots.
Our friends at Quaffee seem to have a knack for finding particularly delicious Kenyan peaberries and this one is no exception. It was a definite office favourite when we were sampling it, thanks to its pronounced sweetness, tangy acidity and balanced, medium body. We particularly enjoyed it in immersion brew methods like the Aeropress and the siphon, but we also had a couple of tasty Chemex brews where we picked up some subtle hints of orange.
- Roast used: What we call a bump and kick with an acceleration into and through first crack
- Characteristics: Fruity and sweet with a medium body
- Region: Kiambu
- Country: Kenya
- Cooperative: Gatanga
- Farmers: 2,245 (members)
- Varieties: Arabica SL-28, SL-34, Ruiru 11 & Batian – peaberry
- Altitude: 1,600 masl
- Harvest: 2017
- Processing: Fully washed, dried on raised beds