Blind Assessment: "Deep-toned, richly aromatic. Red currant, cocoa nib, maple syrup, lemongrass, fresh-cut oak in aroma and cup. Bright, juicy acidity; crisp, lightly satiny mouthfeel. Cocoa-toned finish supported by red currant and lemongrass notes."
Bottom Line: "A pretty Kenya with classic notes of cocoa nib and red currant, complicated by a sweet lemongrass-like herbaceousness."
|Origin:||Getuya Coffee Factory, Kirinyaga, Central Kenya.|
|Process:||Washed and sundried.|
|Elelvations:||1540 metres above sea level.|
|Varietal:||SL28, SL34, Batian, Ruiru 11.|
The Getuya Coffee Factory, founded in 1964, is operated by the Mwirua Farmers Cooperative Society. There are 900 contributing smallholder producers who delivery cherry to the factory from their farmland in the area.
After coffee is delivered and sorted, it is immediately depulped, fermented underwater for 15-24 hours and washed three times before being spread on metal drying tables where it dries for 6 to 7 days.
Kirinyaga, in Central Kenya, is home to Mount Kenya. The area is forested with a wealth of exotic wildlife, receiving 50 inches of rain per year. Many rivers run through the region and the soil is rich and volcanic, providing smallholders and cooperatives with resources to grow and process some of Kenya's most fruit-forward coffees.