We would like to introduce you another espresso from Kenya. In recent years Kenyan espresso has become a staple on our menu. The demand for them is constantly increasing and it makes us incredibly happy.
The coffee comes from the Nyakuru Farmers’ Cooperative Society (FCS), based in the village that gave the cooperative its name. The cooperative owns and operates the Kahiriga factory in Gitugu in the Murang’a area. The factory receives its cherries from 726 farmers who grow SL28, SL34 and Ruiru 11 varieties on small coffee farms of 200 to 500 trees. Nyakuru FCS prides itself on its commitment to quality, sustainability and social responsibility and strives to ensure that its coffee meets the highest standards.
Nyakuru FCS supports farmers by sourcing agricultural inputs and selling them to farmers at affordable prices. Farmers supplying the Kahiriga plant mainly grow SL28, SL34 and Ruiru 11 in small coffee gardens that average less than 1 ha. The ‘SL’ varieties are cultivars originally released by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s. They soon became the favourite trees of many growers in Kenya due to their deep root structure which allows them to make maximum use of limited water resources and thrive without irrigation. They are grown with serious attention to sustainability and good agricultural practices with minimal impact on the environment wherever possible. In contrast, Ruiru 11 is a new variety known for its disease resistance and high yields. It also begins to bear fruit after just two years.
Only ripe cherries are hand-picked by smallholders and delivered to the Kahiriga factory. When the cherries are received a worker supervises a careful visual sorting with accepting only dense and ripe cherries.
Once received the cherries are peeled and fermented for approximately 12 to 16 hours. After fermentation the coffee is washed in clean water. The beans are then placed on raised beds. Workers frequently rake the coffee in the parchment to ensure even drying. During the hottest part of the day the parchment is covered to maintain slow and even drying and at night the parchment is protected from moisture.
Our baristas’ notes: Kenya Nyakuru impressed us with its creamy body. The espresso is beautifully steady. It has a mild citric acidity and a distinct creamy aftertaste. It tasted best when extracted for just over 30 seconds which is not usual for our espressos coming from Africa. The espresso ratio tasted most balanced at 1:2.2. We recommend shortening the espresso slightly in the milk to enhance the sweetness. Nyakuru has a distinctly currant body with orange sweetness and a creamy character.
