Profile: Blackcurrant, Lemon, Caramel, Vanilla
Producer: Approx. 900 Members of the Mutheka FCS
Variety: SL28 & SL34
Region: Nyeri County
Kigwandi Coffee Factory sits in the famed Nyeri County, situated in the central highlands of Kenya, close to the south-western slopes of Mount Kenya. The factory is one of seven in the region operated by the Mutheka Farmers’ Cooperative Society (FCS). Formed in 2004, the FCS has roughly 6,000 members of the society. Of this, around 900 deliver cherry to the Kigwandi factory, though not all smallholding producers actively deliver every harvest. These smallholders have on average 207 coffee trees on their plots of land, and farm food crops alongside their coffee plots for extra income. The FCS has a meticulous sorting process and is highly focused on quality. Once cherry is delivered, the coffee is pulped and put through a double fermentation, or what is known as a 'Kenya Wash'; initial 48hr fermentation is followed by second 24hr fermentation. This double fermentation contributes to the complex acidity and intense sweetness associated with Kenyan coffee. The mucilage is then removed and the coffee is dried on raised beds for two to three weeks. This AB lot from Kigwandi Factory has that classic profile Kenyan coffees are known for. Blackcurrant and citrus fruits fill the aroma. In the cup, blackcurrant brings a juicy acidity. Lemon provides a tart, citric acidity. An intense caramel sweetness balances the cup, with a lingering vanilla note finishing.
Image courtesy of Falcon Coffees.
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