Kenya - Maganjo | Washed - Archived

Origin

• 🇰🇪 Kenya

Tasting notes

Character

• Clean
  30

This small estate is located in Kiambu and has a wet millWashing 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. within the estate. The factory is situated about 25 kilometers from Kiambu Town, at an altitude ranging from 1,560 to 2,150 meters above sea level, and sits on red volcanic soil. It is 50 kilometers from the capital, Nairobi. The farmers grow SL28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness. and SL34SL34SL28's sibling selection, also from Kenya's Scott Labs. Slightly less celebrated but hardier, with a similar juicy, complex cup. varieties. Harvesting is done twice a year: the early crop is from June to July, and the main crop is from October to December. The coffee is processed through wet milling and has characteristics of fruity 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., sweetness, and citric notes