Kenya Nyeri Kiawamururu Washed AB

Kenya Nyeri Kiawamururu Washed AB

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Production Area / Nyeri
Producer / Kiawamururu
Elevation / 1,600– 1,800 M
Variety / SL28, SL34, Ruiru 11 
Level/ AB
Process / Washed Process
Roasting Level / Light Medium Roast
Cupping Notes
/ LycheeWhite FloralTomatoPlum

Estate profile /
Kenya is a compound volcano with a steep and spectacular outline. The highest peak is 5199m above sea level, so even if it is close to the equator, the top of the mountain is still covered with snow all year round. Mount Kenya is not only majestic in appearance, but also breeds many crops represented by Kenya, such as corn, pineapple, coffee...etc. In the hearts of Kenyan people, Mount Kenya has an unshakable sacred status, just like the existence of Mount Fuji to the Japanese. Mount Kenya even appears in the national emblem of Kenya, holding up a lion and a shield that symbolize new life and prosperity. It is no exaggeration to say that it is a sacred mountain for protecting the country!

The Kiawamururu processing plant is located in a small town in the southwest of Kenya's highest peak "Kenya Mountain". It mainly focuses on water washing and cooperates with small farmers to produce micro-batches. The main coffee production season is from October to December, and the secondary production season is from October to December. The season is from May to July. In the cooperative production process, the fruit is mainly hand-picked by small farmers, of which only red and ripe coffee cherries are sent to the processing plant. Then use Kenya's special 72-hour water washing and fermentation, which is a cycle and repeated treatment method originated in Kenya, after fermentation, when the coffee cherries are peeled and then dry-fermented for 24 hours, washed with water and then fermented for 24 hours, It is cycled three times for a total of 72 hours, referred to as "K 72", and finally placed on an African-style elevated shed to dry naturally for 2 to 3 weeks. The whole process requires a lot of manpower to complete, and the complicated process eventually creates a continuous sweetness and unique acidity. The output is very rare, so it is even more precious. The Kiawamururu processing plant joined the Rumukia Cooperative in 2004, and their extensive processing experience has resulted in an amazing batch of coffee each year.

The grading system of Kenyan coffee is classified according to the size of the bean particles, not the coffee flavor index. From large to small, it is: AA, AB, C. Among them, AB is smaller than AA, and the flavor is not worse than AA. Today, I recommend it to you. The flavor trend of this "Qilawa Muluru Processing Plant in Kenya Neri production area AB grade" is jasmine fragrance, candied plum mixed with sweet peach and berry tones, sour and sweet balance, concentrated volcanic essence is wonderful on the taste buds Presented and released in limited batches, you must not miss it!

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