Attributes

Description

The Kenya Kiungu AA is produced by the Kathima Factory which falls under Thambana Co-operative Society. The co-operative is located in Embu, neighbouring county to Kirinyaga on the slopes of Mount Kenya. The factory has 1,400 active members who have coffee farms ranging from 1,600 masl to 1,900 masl in the surrounding villages.

This area of Kenya experiences a biannual production cycle and the main varieties are SL-28 and SL-34. The producers land size is quite small ranging on average from 130 to 200 coffee trees that they grow alongside other crops such as tea, passion fruit and flowers.

Process

After carefully handpicking the ripe cherry is brought to the factory where it is weighed and then processed as a washed coffee. The coffee is then pulped and fermented overnight. It is soaked for a further 24 hours and then dried over 7 - 15 days to achieve the ideal moisture content. 

In the cup, there is a lot of lemongrass and lemon to be found, accompanied with notes of stone fruit, red plum, yellow plum and touch honey. Acidity is high, citric, very crisp and bright, body is medium-mild, tea like. Generally well balanced with red berries in the finish.