Kenya Kianjogu AA - Microlot
  • Kenya Kianjogu AA - Microlot

    200g/ Bag

    Could not be more satisfied with our experience with Kenya Kianjogu AA. These coffee beans are absolutely delicious! Give this one a try - you won’t regret it.

     

    Tasting Notes:   Cranberry juice all the way as it cools, with hibiscus notes.

    Aroma:               Tropical, blackcurrant. Strawberry on break.
    Cupping:              Blackcurrant dominant, super juicy. High sweetness and very long aftertaste.

     

     

    Coop :      Rutuma F.C.S.
    Region :   Nyeri
    Altitude :  1,600–1,800 masl
    Process : Fully Washed
    Variety :   SL 28, SL 34, Batian, Ruiru 11
    Grade :    AA
    Q Score: 88

     

    JIBBI's Note:

    Intense black currant notes of these beans made me decide to buy this Microlot as it tells the story of its' origin so well. This coffee will make you fall in love with Kenyan coffee. This is the highest scoring lot of the year and it is well deserved.

     

    ABOUT

    Kianjogu is situated in the heart of the Nyeri district and is one of Rutuma FCS ‘s five washing stations. It counts 9,300 members and 11 washing stations producing about 8,000 bags per year. Most of the farmers delivering coffee cherries to Kabare grow SL28 and SL34 varieties.

    The region’s mostly clay loam soil is located in the western slopes of the Aberdare Mountain range where a valley is formed with the eastern side of Mount Kenya. The flowering occurs between February and April and the harvest takes place between October and January.

    The name of the factory can be translated into “a place where elephants can be found”. In the local language called Kikuyu, the word “Njogu” means “Elephant”.

    The water used for processing comes from the Ruthagati dam which also provides clean water for the community and their cattle.

     

    PROCESSING

    • The cherries are hand-sorted before pulping. The resulting parchment coffee is then fermented overnight in tanks in order to break down the remaining mucilage. After fermentation, the parchment is then washed and graded into P1, P2, P3 and P lights.
    • The last stage is the drying, done on African raised beds, taking between 9 and 15 days. As a sustainable measure; most farmers take the cherry pulps back to their farms as fertiliser for their trees.

     

      $22.00Price