Location: Nyeri County, Kenya
Altitude: 1,700- 1,800 meters
Process: Fully Washed
Drying: Sun dried
Fresh, floral aroma with bergamot, berry and lemongrass flavors
Kenya Nyeri Chinga AA coffee is sourced from family-owned farms organized around the Chinga Factory (wet mill), in Nyeri County, Kenya, on the eastern slopes of the Aberdares mountain ranges. The Chinga Factory processes coffee from farmers who generally have half-acre plots averaging 250 coffee trees. Farmers are members of the Othaya Farming Cooperative Society which has its own dry mill operation in Gatuyaini.
Kenya is well known for its highly organized network of coffee cooperatives. This system produces remarkable consistency in growing methods, milling, and auctioning across a web of about 150,000 growers, the majority of which are small-scale farmers. The topography of high-altitude plateaus in major Kenyan coffee regions combined with acidic soil provides excellent growing conditions for Arabica.
All Kenyan coffee is graded primarily by screen size (a measure of the size of the bean, larger being higher grade) immediately after milling; it then proceeds to the weekly auction at the Nairobi Coffee Exchange. The AA Grade is the top grade based on screening.
This is one of the top cupping lots from the Chinga Mill.
The best Kenya AA coffee is often given a medium roast to allow the coffee’s natural brightness to shine. Roasting it darker results in a loss of the nuances that make this bean so great, though can be done for those who prefer their coffees with more “coffee” flavour.
Organic Kenyan coffee isn’t seen very often, but not for any negative reasons. The coffee industry in Kenya is one of the better regulated, with high quality standards that do well without Fair Trade or Organic certifications.
Tasting Notes: Very bright, clean and floral. Medium to full bodied with a very sweet edge to it. Lighter roasts are fantastic, higher acidity but sweet with a good caramel note balancing with clean floral tones.