Kenya Kirinyaga Kibirigwi AA Top Coffee
Kenya Kirinyaga Kibirigwi AA Top coffee is a single origin specialty grade coffee beans and is washed processed. Roasted in light level to enhance sweet & sour strong cranberry juice, orange peel acidity. Full, smooth body and cranberry juice flavour.
Coffee was introduced to Kenya by the British in 1895. Along the A2 highway and Ragati river, the small area of Kibirigwi is found. The diversity and fertile soil of Kenya's topography helps in growing amazing and flavourful coffee. Coffee grows at altitudes of between 1,700 - 1,800 meters above sea level.
The coffee is processed in the Thunguri factory in Kirinyaga County. Coffee is handpicked by the smallholders and they deliver to the factory where cherries are pulped. The first stage of fermentation uses water floatation to separate the dense beans from the immature ones and process takes for about 24 hours. The beans are then washed and will go to the secondary fermentation tank for another 12-24 hours.
After the fermentation process, the beans are washed and will stay on soaking tanks for another 24 hours.
Did you know that?
-The process of soaking the beans results in higher levels of acidity and complex fruit flavors.
The first stage of drying in thin layers last for about 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. After the drying process, coffee is delivered to a private mill to rest then it is ready to be sold through the auction system.
In the 1930s, Scott Laboratories as botanists searched for different mutations of Bourbon and Typica and they created SL28 and SL34. SL28 variety has copper coloured leaves with broad beans. Described as intense lemon acidity, great sweetness, balance and complexity. SL34 variety has bronze tipped leaves and resistant to heavy rainfall at high altitudes. This variety produces top quality coffee with complex citrus acidity and a heavy mouthfeel.
This coffee is best enjoyed in filter coffee, hand drip (Black coffee).
Method: Hand Drip
Water Temp: 93℃
Water ratio 1:15 (16g coffee to 240g water)
Grind size: Medium
Blooming: 25 - 30sec