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Kenya Kirinyaga Kibirigwi AA Top Coffee

Cherraldine Dayrit

Kenya Kirinyaga Kibirigwi AA Top coffee is a single origin specialty grade coffee beans and is washed processed. Roasted in light level to enhance sweet & sour strong cranberry juice, orange peel acidity. Full, smooth body and cranberry juice flavour.

Kibirigwi is a small area next to the Ragati river along the A2 highway. Situated on the equator on Africa's east coast, Kenya has been described as "the cradle of humanity". Kenya’s topography is incredibly diverse. The country is a land of mountains, valleys, open plains, deserts, forests, lakes, savannahs and a golden sanded coastline. Coffee was introduced to Kenya by the British with seeds from neighboring Ethiopia and also from Reunion (Bourbon) island.

 

In the 1930s, the development of hybrids brought about the highly successful varietals, SL28 and SL34. These coffees are now world famous and highly admired for their wonderful complexity in the cup with lemon acidity. The country’s best coffees are grown in the Central Highlands on the southern slopes of Mt. Kenya to the north and in the foothills of the Aberdare Mountains to the west. Here the coffee is grown on farms with altitudes of up to 1,800 meters above sea level. Along with the fertile volcanic soils of the region is the key to the almost unbelievable flavors that can be found within the cup. The best coffees in Kenya are produced by the cooperatives. About 60% of Kenya’s coffee is produced on cooperatives with estates and plantations making up the balance. Typically a smallholding or ‘shamba’ consists of shade-grown coffee, a house, the family cow and a good variety of vegetables and fruit for the use of the family.

 

The Thunguri factory is located in Kirinyaga County which is affiliated to the Kibirigwi Farmers Co-op Society of which there are seven factories in total. The area has deep, well drained and fertile red volcanic soil at altitudes of between 1,700 - 1,800 meters above sea level with 953mm of rainfall annually.

 

The coffee is handpicked by the smallholder members and delivered to the Thunguri factory where it is pulped. This initially separates the dense beans from the immature ‘mbuni’s (floaters) using water floatation which means the denser beans will sink and be sent through channels to the fermentation tank. This first stage of fermentation will last for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours.

 

Once the fermentation process is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage. The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellular structure of each bean to develop which results in higher levels of acidity and complex fruit flavors in the cup (this process of soaking contributes to the flavor profiles that Kenyan coffees are so popular for). The beans are then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. This first stage of drying can last around 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is then delivered to a private mill and put into ‘bodegas’ to rest – these are raised cells made of chicken wire which allows the coffee to breathe fully. Coffee is traditionally sold through the country’s auction system. It is believed that it brings about better returns for the smallholder.

 
 

Variety

SL28: This varietal was created in the 1930s by Scott Laboratories as botanists searched for different mutations of Bourbon and Typica. It has copper coloured leaves and its beans are broad. It is native to Kenya and is relatively low yielding, however the cup qualities are highly sought after. Characteristics can include intense lemon acidity, great sweetness, balance and complexity.

 

SL34: SL34 was created in the 1930s as a mutation between Bourbon and Typica. It differs to SL28 as it has bronze tipped leaves. This could perhaps mean it has greater similarity to the Typica varietal. SL34 is known to be fairly resistant to heavy rainfall at high altitudes and produces top quality coffee with complex citrus acidity and a heavy mouthfeel.

 

This coffee is best enjoyed in filter coffee, hand drip (Black coffee).

 

Brewing Recipe:

Method: Hand Drip

Water Temp: 93℃

Water ratio 1:15 (16g coffee to 240g water)

Grind size: medium

Blooming 25 - 30sec

 


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