Kenya Kifahari Kieni

Origin

• 🇰🇪 Kenya· Nyeri

Tasting notes

Character

• Clean
  30

Out of all the Kenyan coffees we tried this season, the Kieni was a clear stand out for us for its brightness and delicious fruit flavors. The Mugaga Farmer’s cooperative consists of over 900 local small farmers who bring their coffee to the Kieni washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. to be processed. The coffees after picking undergo a dry fermentation phase before getting depulped and washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. and the sorted and dried. This coffee is particularly fruit forward and bright and we think it would be an amazing pourover at home. Origin – Kenya Region - Nyeri Cooperative – SmallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farms of Mugaga Farmer’s Cooperative Society VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. – SL28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness., SL34SL34SL28's sibling selection, also from Kenya's Scott Labs. Slightly less celebrated but hardier, with a similar juicy, complex cup. Process – Washed Table notes – orange zest, marshmallow, rose