3rd Advent: Kenya

Unit price $0.00 per 100 g each

Kenya and Naturals? We hadn't had that before on our cupping table. We are all the more pleased to share this naturally prepared coffee from Kenya. Because Kenya almost exclusively produces washed, prepared coffee. You will rarely find natural preparation here. Have fun with your 3rd advent coffee.

The smallholders of the Othaya cooperative

The Othaya Farmers Cooperative Society is located about 150 km north of Kenya's capital, Nairobi, in the town of Othaya in the Nyeri District. Othaya lies between Mount Kenya and the Aberdare Mountains at an altitude of 1828 meters above sea level. The world-famous Arabica coffee is grown here.

The Kamoini Wetmill, one of the few wash stations or "factories" that make up the Cooperative Group in the heart of the Kukuyu area in Nyeri.
This batch originates from this central highland region Nyeri is known for its stable temperatures and fertile central highland which allows for the development of particularly hard beans. The soil is rich in phosphorus and has good drainage. This is why Nyeri is traditionally known as the heart of Kenya's black gold coffee.

The combination of fertile soil, seasonal rainfall and high altitude provides the ideal climate for coffees characterized by high acidity, full body and ripe fruit aromas. Due to the cool temperatures at altitude, especially at night, Nyeri coffees tend to develop and mature slowly, resulting in very dense, hard beans with high acidity and complexity.

In the cup we taste notes of strawberry, caramel and pineapple. Overall a tropical fruit character with complex acidity.

Natural processing is the most original processing method. In contrast to the washed preparation, as we presented it to you with our 1st Advent coffee, with the natural preparation method the cherry is left on the bean after the harvest. The cherries dry in the sunlight on so-called African beds. These dry for 2-3 weeks, with constant, meticulous turning, bringing the moisture content of the beans to 10-11%. Only then is the cherry removed from the beans. During this drying period, the beans absorb the sweetness and sugars of the ripe cherries, which has an immense impact on the aroma and our sensory perception of this coffee. Here we find a nice balance between sweet, full-bodied body, fine peaks in the acids and a complex aroma structure.

We wish you a lot of enjoyment and fun experimenting this week. The grand finale will follow next week.