Kenya - Kiri AB (Washed)

A super dense, sweet and jammy cup with high, intense and beautiful acidity.

This year we bought several small amounts of our favorite Kenyan coffees. They all match the classic profile you can expect from a Kenyan coffee but all showing another aspect of the beauty of this origin. This Kenya stands out for its jammy character and high and bright acidity. 

Right in the middle of mountainous and volcanic area close to Kianyaga town, this coffee is produced by 1200 small farmers who are part of the Ngiriambu Farmers Cooperative society. The coffee is 'wet-processed'. They use a disc pulper to carefully remove the skin and fruit before fermenting it overnight to break down the sugars. Then the coffee is cleaned, soaked and spread out on raised drying tables. Depending on the climate, temperature and volume of the coffee it takes about 7 to 15 days to dry.

We roasted this coffee fairly light to make sure this coffee stays super juicy and complex. We found Blackcurrant, Plum and Rosehip