Coffee Description
This stellar lot from the recent harvest in Nyeri, Kenya was air freighted to us to ensure it's arrival at the peak of freshness and quality. It’s presenting a classic Kenya profile with flavors of jammy berry and tangy citrus layered upon a deep brown sugar sweetness.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
SL28
Process
Washed
Elevation
1800 masl
Region
Nyeri
About Kuhiyo of Kenya
Kihuyo is a washing station in Kenya’s Nyeri region that processes coffee for the Mutheka Farmer’s Cooperative Society. Member farmers all have quite small tracts of land on which they grow coffee; most are planted with an average of just 160 coffee trees, with SL 28, SL 34 and Ruiru 11 being the most common varieties here.
Coffee at Kihuyo is first pulped to remove the outer layer and floated in water to remove defects before being transferred to tanks for an initial 24 hour fermentation stage. Then the coffee is washed and sent to a secondary fermentation tank for another 12-24 hours before being floated, sorted and washed again. What remains is clean, dense lots of coffee that will be moved to soaking tanks to sit under water for as long as another 24 hours.
The coffee is then moved to drying tables for an initial drying of about six hours to allow around 50% of the moisture to be quickly removed. Finally, lots are distributed to raised beds where they dry fully for 5-10 days.
Nyeri, 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.
