Kenya Konyu AB

Origin

• 🇰🇪 Kenya· Kirinyaga

Tasting notes

Character

• Clean
  30

Konyu AB is a fully 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. Kenyan coffee grown by farmers who are part of the Kabare Society, which operates 10 factories and has nearly 14,000 members. Farms are located throughout the Kirinyaga region, which is situated just south of Mount Kenya, the second-highest peak in Africa. The coffee varieties grown—SL 28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness., SL 34SL34SL28's sibling selection, also from Kenya's Scott Labs. Slightly less celebrated but hardier, with a similar juicy, complex cup., Ruiru 11, and Batian—thrive in the region’s high elevation (around 1,800 meters) and benefit from its nutrient-rich volcanic soil. Cherries are handpicked and pulped upon delivery to the 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.. Fermentation typically lasts 14-16 hours. Once the mucilage is fully broken down, the coffee is moved to raised beds where it is gently dried over the course of 14-21 days.