This Kenyan microlot is ideal for just a little darker roast. The intense brightness is toned down to bring all of the flavors in balance with the plentiful body holding up nicely. The Kamunyaka has rich sweetness and balance brightness with a syrupy mouthfeel. Notes of rich caramel, burnt sugar, cola and berry compote.
VARIETY sl28, sl34, batian
ELEVATION 1650-1800 M
The Iriaini cooperative operates the Kemunyaka factory where 1200 producers in the Nyeri region produce and contribute coffee. This large factory is in the foothills of Mount Kenya takes cherry and hand-sorts the defects out before depulping. Afterward, the coffees are fermented through the night and then dried for two to three weeks. Cherry skins are redistributed back to producers to be turned into fertilizer.
Microlots from Kenya are traceable to the factory level, and are selected basis cup score. Because the majority of coffee farmers in Kenya own between 1/8–1/4 a hectare of land, most deliver coffee in cherry form to a local factory for sorting and processing; at the factory, the deliveries are blended and processed into day lots comprising the day' s deliveries. We cup and select the best of these lots to purchase as microlots (fewer than 100 bags).Most of Kenya's coffee is produced by smallholders delivering to factories (central processing units) who predominantly produce Washed coffees. Estates are also best-known for their Washed lots. The Washed process in Kenya may vary slightly from place to place, but it generally contains a soaking step that is unique to this growing country. First the coffee is picked ripe and depulped the same day, then it is normally fermented in open-air tanks made of concrete or cement for 24–48 hours. It's then washed thoroughly using water channels before being soaked underwater for 12–72 hours. It is then spread on raised beds to dry.