Coffee Description
This is our first Kenya release of the season and what is of particular interest with this lot is that it is comprised of 100% Ruiru 11, a composite variety made up of Catimor and SL28, K7 and Rume Sudan, among others. While Ruiru 11 was developed as a high yield, disease-resistant cultivar, we actually find this selection presents a classic Kenya flavor profile: tart red fruits and a black-tea like complexity with a syrupy sweet finish.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Ruiru 11
Process
Washed
Elevation
1650 masl
Region
Murang'a
About Kayu Coffee Factory of Kenya
The Kayu Coffee Factory is located in the Central Province of Murang’a County’s Rwatha subregion, about 2 hours northeast of Kenya’s capital city of Nairobi. This area is rich with volcanic red soil and experiences a biennial production cycle with an early harvest from March through May and later second harvest from October through December, from which this particular lot is from.
Over 1,000 individual producers, each with an average farm size of just 1-2 hectares (about 2.5-5 acres) deliver their harvests to the factory to undergo processing. Coffee is first pulped and placed in fermentation tanks for 16-18 hours. The following day it is washed, soaked, and spread on drying tables where it receives frequent turning and sorting for 13-14 days until fully dried and ready for milling.
Murang'a, Kenya
Amaya Coffee
We strive to carry the finest coffee by working with dedicated farmers, exporters, and importers. Our extensive history sourcing great coffees has lead to long term relationships that guarantee consistent access to the world's top lots. All coffee is roasted in a manner that highlights nuance, brings balance to the sweetness and acidity, and showcases the complex flavors derived from the origin, variety, and processing of this seasonal crop.
