Kenya Gura

Origin

• 🇰🇪 Kenya· Nyeri

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Producer: Various SmallholdersSmallholderA 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. Origin: Aberdare Mountain Range. Nyeri Country Varietal: 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. Altitude: 1700-1880 metres above sea level Process: 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. Flavours: Mango, Blackberry, Pineapple, Red Cherry The Region Nyeri County has cool temperatures and fertile central highlands, lying between the Eastern base of the Aberdare (Nyandarua) Range, which forms part of the Eastern end of the Great Rift Valley, and the Western slopes of Mt. Kenya. Nyeri town (county headquarters) acts as a destination for those visiting Aberdare National Park and Mt. Kenya. The combination of fertile soil, seasonal rainfall and high altitude provides the ideal climate for coffees characterised by high acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., full bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and ripe fruit flavours. Due to the cool temperatures at altitude, particularly at night time, coffees from Nyeri tend to develop and mature slowly, producing very dense, hard beans high in acidity and complexity. The Process This lot is naturally processed on raised African beds. Ripe cherries are floated to separate by density and then dried slowly in the sun on raised beds. The cherries are carefully turned throughout to ensure consistent drying and avoid over-fermentation or mould formation. History of Coffee in Kenya It seems likely that coffee grew wild within the region that would become Kenya, buried deep inside impenetrable forests, or perhaps hiding in plain sight, but it wasn’t until 1895 that missionaries, both protestant and catholic, attempted to grow coffee for commercial purposes. The 100 seeds from Reunion Island that would serve as progenitors to the Kenyan coffee industry arrived on a train, carried by priests belonging to an order known as “Holy Ghost Fathers.” On August 12th, 1899, they arrived at the spot that would quickly become the country’s capital city. One of the early protestant medical missionaries was Dr. Henry Scott. After his death in 1911, a new hospital complex was named after Dr. Scott, and when the department of agriculture took ov