Another beautiful coffee we have prepared for you comes from Kenya again. And this time it is a lot of bigger beans so its designation is AA again.
The Kiamabara factory is located in the town of Kabare, Nyeri district in Central Province. It is affiliated to the Mugaga cooperative society along with the Kagumoini, Kieni, Gathugu and Gatina factories. It was established in 1995 following the split of the much larger Mathira F.C.S. There are now around 4800 active members of this cooperativeand each member has on average around half a hectare of land for coffee growing alongside macadamia, beans, banana and maize.
The area has deep, well drained and fertile red volcanic soil at altitudes of around 1900 metres above sea level with 953mm of rainfall annually. The coffee is handpicked by the smallholder members and delivered to the Kiamabara factory where it is pulped. This initially separates the dense beans from the immature ‘mbuni’s (floaters) using water floatation which means the denser beans will sink and be sent through channels to the fermentation tank.
This first stage of fermentation will last for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours. Once the fermentation process is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage. The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellular structure of each bean to develop which results in higher levels of acidity and complex fruit flavours in the cup; it is thought that this process of soaking contributes to the flavour profiles that Kenyan coffees are so famed for.
The parchment is then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. This first stage of drying can last around 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is then delivered to a private mill and put into ‘bodegas’ to rest – these are raised cells made of chicken wire which allows the coffee to breathe fully, the coffee now fully rested is then taken to the Auction.
Notes from our baristas:
Coffees from kenya are very popular in our team the team and we always look forward to seeing how they taste. And we just love Kiamabara.
We used the same grind as on the other washed coffees and with a recipe of 23g of coffee per 330ml of water using 4 infusions, the coffee flowed for a lovely 3 minutes. We used a water temperature of 95 degrees.
The result is a coffee with a distinct fruity and sweet blackcurrant aroma. On the body is dominant the rhubarb flavour surrounded by a creamy mouthfee., The coffee is nicely balanced, very juicy and has a distinct citric acidity. You can also easily find notes of rosehip, blackcurrant or black tea in the coffee as well. In short Kenya as it should be.