||Kenya Kanjathi Washed SL28 Peaberry 2014
Last February I took my first trip to Kenya. Not to meet producers but to get an insight into how the market works, and how we can improve the quality of what we buy from Kenya.
Much of Kenyan coffee comes from Co-operatives and washing stations, which means its tough to go visit a person or build a long term relationship. But there is a very transparent auction system in Kenya, and an opportunity to cup lots of coffee.
The Kanjathi Mill is on the eastern slopes of the Aberdare mountain range and to the south west of Mount Kenya, 33 km to the west of Muranga town. The area sits at 1600 masl to 1830 masl.
The Kangiri co-operative (that owns the mill) has 827 members who have approximately 150-200 trees each (between 0.25-0.5 acre of land each).
There has been a steady increase in production at this washing stations, seeing production rise from 2010/11 where it was 159,105 kg’s of cherry, in 2011/12 it was 201,201 kgs of cherry, and in 2012/13 it was 239,782 kg’s of cherry.
This is a fully washed, submerged under water, and sun-dried coffee, using African bed drying tables instead of patios.
in the cup this is old school Kenya peaberry. Blackcurrant creamy mouthfeel, all the buttons pressed. My favourite cupping note of the Kenya season was on this one, in one of those fancy "corner" yogurts with the blackcurrant jam sitting in that corner, a delicious creamy and long lasting mouthfeel.
Closest Town: Muranga
Affiliated to: Rumukia Farmers Cooperative Society
Average rainfall (mm): 1200-1600
Altitude (masl): 1763
Producers: Male: 496; Female: 247; Total: 743
Average Number of Trees per Farmer: 300
Drying Method: Sun
Harvest Method: Hand picking
Varieties: SL 28
Coordinates: 0°55431'N 37°02721
Soil: Rich Volcanic Loam
Just past first crack, keep this light, don't take this anywhere near second crack.
"Quick Look" Guide
Blackcurrant, jam, fruit corner yoghurt, amazing acidity, creamy mouthfeel.
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