The Kenyan coffee from the Kii processing station is just dusty, so we are releasing a second coffee from this origin. This beautifully clean and fresh coffee is sure to impress!
Farm / Processing Station:
Ndimi Factory is located in Kirinyaga, where the ideal microclimate provides the perfect conditions for growing sweet and dense cherries. Owned and operated by the Inoi Farmer Cooperative Society (FCS), the farmers who supply coffee to the station own farms between 1 500 and 1 600 metres above sea level and focus on SL28, SL34 and Ruiru 11 varieties. When receiving cherries, a worker oversees careful visual sorting and floating, accepting only dense and ripe cherries.
Farmers receive technical agronomic support from Sucafina Kenya. The Kahawatu Foundation also provides them with soil samples. The soil sampling program addresses a key step in farmer profitability. Lower input costs mean lower overall production costs and higher profits. More targeted application of inputs also translates into healthier trees and better quality cherries. Prior to the Kahawatu Foundation’s soil sampling program, farmers had limited access to soil analysis methods. Fertilizers, when applied, were formulated according to a general recipe, not a recipe uniquely tailored to the exact needs of the farm. Now, with better access to information through technology and agronomic assistance, farmers can apply the right fertilizer recipe at the right time, improving cherry yields and quality.
PB stands for peaberry. Peaberry is the name given to the very specific shape of the coffee beans that result from the natural mutation of the coffee cherry. While there are usually two beans in each fruit, the peaberry mutant cherry produces only one rounded bean. Peaberry mutations occur in approximately 5% of all coffee varieties. These beans are known for being rounder, smaller and denser, which can contribute to a more even roast colour if handled correctly.
Variety:
SL28 is one of the best known and most respected African varieties. From Kenya, where it was originally selected in the 1930s, it has spread to other parts of Africa (it is particularly important in the Arabica growing areas of Uganda) and now to Latin America. The variety is suitable for medium to high altitudes and is drought tolerant, but susceptible to the main coffee diseases. SL28 is characterised by rusticity, a trait that means it can be left untended for several years or even decades and then return to successful production. Many parts of Kenya have SL28 trees that are 60-80 years old and still productive. The variety was selected at the former Scott Agricultural Laboratories (now the National Agricultural Laboratories, NARL, located in Kabete). The individual tree selections made at Scott Laboratories between 1935 and 1939 were prefixed with SL. There were 42 in total and they were examined for yield, quality and resistance to drought and disease. Recent genetic tests have confirmed that SL28 is related to the Bourbon genetic group. It has become valued for its sweet, complex flavour with vinous undertones.
SL34 was originally selected in Kenya in the late 1930s at Scott Agricultural Laboratories. It is very susceptible to major diseases such as coffee rust, hookworm and coffee berry disease. Therefore, proper disease control and prevention strategies are essential for its successful cultivation. Recent genetic tests have shown that SL34 is related to the Typica genetic group. The variety is known for its exceptional cup quality, full body and pleasant acidity.
Ruiru 11 is a variety created from many varieties. Catimor (female parent) x multi-cross selection including K7, SL28, N39, Rume Sudan (male parent) among others. This Kenyan high yielding, dwarf/compact hybrid is tolerant to coffee rust and resistant to coffee berry disease (CBD). Flavour-wise, Ruiru 11 is not that interesting and is slightly earthy.
Processing:
After intake, the grains are shelled from the cherry and fermented for approximately 12 to 24 hours. After fermentation, the coffee is washed with clean water and steeped for 12 to 24 hours. After soaking, the parchment is spread out on raised beds to dry. Workers rake the parchment frequently to ensure even drying. During the hottest part of the day, they cover the drying parchment to keep it drying slowly and evenly, and protect it from moisture at night. The parchment takes approximately 7 to 14 days to dry.
Our baristas notes:
A very juicy filter with a distinct fruity taste and tea like character. You will first taste raspberries, which will gradually be replaced by the taste of nectarines and apricots in your mouth. Throughout, the fruity taste is accompanied by a pleasant, dense sweetness similar to cane sugar. In the end, you are left with a very pleasant Darjeeling-like aftertaste. The coffee has higher acidity, medium sweetness and a full, round body.
Recipe for V60:
95 °C water
300ml water
20g coffee
460 micron grind (23 clicks per comandante)
0:00 40ml water
0:35 100 ml water
1:15 80ml water
1:55 80 ml water
Total time around 2:50
