It’s always exciting when the season begins and the first Kenyan coffees start to land. Kenyan coffees are renowned for their flavour , quality of crop, and for their high price. This coffee is a perfect example of why Kenyan coffee is loved by so many. From the very first roast, we loved this coffee. Usually it takes quite a few attempts to really nail a “roast profile”, but we knew as soon as the roast finished, it was gonna be great. It smelled just like honey.
In the 1950’s a group of 100 farmers planted a hanful of coffee trees, and seven years later they established the Kevote wet mill to process those coffees and many more in the surrounding area. The cooperative has since expanded to roughly 2600 members and built three new processing facilities, including Kianjuki where our coffee is produced.
In very basic terms, on the same day, cherries are hand-picked and transported to the wet mill. Cherries are cleaned and sorted in water drawn from a nearby river, then filtered and cleaned before being returned. The cherries are spread out to dry in the sun before being bagged and transferred to a dry mill before being shipped to Nairobi for export.
When brewing this coffee I would suggest grinding slightly coarser than usual, Kenyan coffees tend to extract quite easily and this one is no exception. Brew with a V60 to bring out more acidity, or with an aero press or French Press to amplify the sweetness and body. Enjoy!