Kenya Kiamabara 2014 Harvest: Sample Coffee Roasters

Kenya
Kiamabara 2014 Harvest

We find flavours of blackcurrant, plum, sweet blood orange

Body Acidity

We’re back in Kenya for this delivery, in the Nyeri region that’s produced some of our favourite coffees this year.

Nyeri County is between the eastern base of the Aberdare (Nyandarua) Range and the western slopes of Mt Kenya.

The cool temperatures and red volcanic soils combined with the altitude (around 1,700m above sea level) mean coffee develops slowly, producing relatively small crops of intensely flavoured beans.

Most of the coffee is grown as small family plots alongside the homes, located on the slopes and upper plateau. The main harvest months are from October to January.

Smallholders deliver coffee cherry to the factory, where it is depulped, dry-fermented, washed and soaked. Parchment is then dried slowly on raised tables during which time it is frequently turned and constantly sorted by hand to remove any defects.

Recognising quality

One of the great things about the system in Kenya is that mostly coffees are separated in to small lots and different grades. Through the auction system each coffee is evaluated separately and has an individual price based on the cup quality and attributes.

This gives producers a real incentive to focus on quality control, as it is almost always recognised with higher returns.

Ruiru 11 and Batian

You’ll also notice a new name in the varietals: Batian. We’ve talked about the leaf rust fungus before, and how traditional varietals like SL28 and SL34 are susceptible. Government bodies in countries dependant on coffee exports developed rust-resistant strains such as Ruiru-11, but they are generally seen as having poor quality flavours and cup profiles.

Batian is the latest strain to be developed, and while it’s early days, there’s hope it will combine complex flavour profiles with the fungus resistance that helps protect the livelihoods of farmers dependent on coffee crops.

Sourcing and ingredients

100% SL28, SL34, Ruiru 11, and Batian coffee beans, provided by Silo and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Mugaga Farmers Co Operative Society
Country: Kenya
Region: Nyeri
Altitude: 1700m above sea level
Varietals: SL28, SL34, Ruiru 11, and Batian
Process: Washed
Harvested: January 2015
Body: Full
Acidity: Balanced
Tasting notes: Blackcurrant, plum, sweet blood orange
Roast style: Omni

Varietals

Batian varietal

Batian is the latest variety to be developed in Kenya, it is named after the peak of Mount Kenya

Ruiru 11 varietal

Released in 1985, Ruiru 11 is a disease resistant varietal developed in Kenya

SL28 varietal

SL28 was developed in 1931 by Scott Laboratories to suit the growing conditions in Kenya. The varietal is known for its exceptional cup quality

SL34 varietal

Developed by Scott Laboratories in Kenya, the SL34 varietal was designed to be high yielding with good cup quality.

The location

Coffee from Kenya

Alongside Ethiopia and Colombia, Kenya is one of the origins we get most excited about at the roastery. It exports some of the most vibrant, bright, and unique coffees in the world.

The Nyeri region of Kenya

Central region home to Mount Kenya, an extinct volcano that produces rich, red soil. Most commonly smallholder cooperatives. Coffee trees in this region produce two crops (the main harvest producing the higher quality lots)

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.