KENYA
tomato jam
∙ black tea ∙ dates
Kaiguri is a factory in Kenya, Nyeri district at the height of 1700 –1800 meters where the most intense Kenyans come from. In the cup expect notes of sweet tomato, earl grey tea and sweet dates. Kabiruini is a combination of SL28 and SL34 Arabica varieties.
enya is an amazing coffee producer country. Kenyan coffees are known for their powerful aromas, refreshing acidity, flavors of sweet berries, a rich mouthfeel, and clean and lingering aftertastes. Kenya produces 65 thousand tons of green coffee a year, 55% of which is grown by the 700 thousand small hold farmers. The characteristic Kenyan flavour of coffee is achieved by blending the two arabica varieties SL28 and SL34, which were originally bred by the Scott Laboratories. While SL34 is known for its excellent drought resistance qualities and its good yield, SL28 is highly appreciated for its delicate and complex Kenyan flavours. Most coffee producers in Kenya are “smallholders”. Each producer’s total volume might only be a few bags, thus the hundreds of farmers living in the same area are likely to be members of a Farmer Co-operative Societies (FCS). Moreover, Coffee Management Services (CMS) assist farmers with agronomy training and help with processing to ensure that they produce high quality coffee. CMS also helps farmers with milling and marketing. Through persistent dedication to coffee quality, the Mathira North Farmers Cooperative Society produced a spectacular crop of coffee. This fully washed coffee coming from
the Kabiruini washing station consisting of lots grown at an altitude of 1220–2 300 meters and varieties of SL28, SL34 and Ruiru 11. The main harvest here is from November to December with the flowering season ending in April. The family-owned farms that supply the Kabiruini factory have, on average, half-acre plots of about 250 trees each and are members of the Mathira North Farmers Cooperative Society. After harvesting, coffee cherries were delivered to the factory, where they underwent a fully washed or wet processing method with the help of fresh water from Hombe springs. After processing coffee beans were carefully checked by hand for defects and impurities. Beans of unsatisfactory size, colour, or are in any way unacceptable, became removed. Greatness is not new to Kabiruini either; The factory was awarded first place in the African Taste of Harvest Competition in 2011 by the Africa Fine Coffee Association.
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To achieve the best taste experience possible use soft water and freshly ground coffee. Let it rest for a week after roasting but consume it within one month. Enjoy! the Casino Mocca team
casinomocca.hu
photo by the Feeka Coffee Roasters
Kabiruini
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