Roaster notes: "This is one of our favourite coffees of the year, lightly roasted to bring out the coffee's amazing complexity, acidity, warmth and elegance. This coffee has a incredible sweet aroma, juicy and wine like, Its one not to be missed. We have been loving brewing this as a filter'"
Located at the foothills of the Gatamaiyo Forest Reserve, the area is also known for its tea growers, and is also home of the Kenyan Coffee Research Foundation. Kiambu County and the Ngewa-Komothai area is also well known for its dairy production, and is the largest dairy producing county in Kenya. Many of the growers are adhering to organic fertilizing practices, using only cow manure instead of agrochemicals on their coffee trees.
The producers of the Ngewa-Komothai group follow the traditional Kenyan coffee processing method.
After harvest, cherries are floated to remove underripes and visually inspected to remove any overripes or damaged cherry. The coffee is pulped and then fermented for an average of 24 hours. Parchment is washed in clean water to remove any remaining mucilage and laid to dry on raised tables. Depending on weather conditions, the parchment takes around 14 days to dry.
Farmers deliver their dry parchment to the Kahawa Bora Millers dry mill in Thika, Kenya. Here, the mill will do a first quality analysis to determine quality. The dry mill process cleans and sorts the parchment, hulls and finally separates the lots into the different screen sizes.
Kenya AA is the largest bean grown in Kenya, and brews up a complex, fruity, light, and very bright cup.
With huge special thanks to our coffee Pals Katy and Bob Grainger for all of their fab tasting and testing of this coffee and helping us refine the roast to try and get a balance of the complexity of the bean and the sweetness.