Kenya Eaagads AA

This farm lies in Ngoingwa location, Kiambu County - an area well-known as home to some of the earliest coffee farms in the country. Kiambu has all the ingredients for arabica coffee to flourish: it is close to the equator, has iron rich, semi-volcanic soils, abundant sunshine and consistently high altitudes. The cool night time temperatures in these fertile highlands allows cherries to mature slowly, developing the acidity and complexity in the final cup. This lot employs a traditional Kenyan fully washed process, which is seen throughout Kenya's specialty coffee regions and is supported by many generations of shared knowledge and skill. Selected cherries are pre-graded and then de-pulped. The pulped coffee is then fermented for 12 - 48 hours in water tanks to breakdown the remaining mucilage on the bean. After fermentation the coffee, still in its husk (parchment) is washed in clean water grading channels. This series of declining channels allows the heaviest, densest beans to sink. These are processed separately as they represent the highest quality beans. After washing the parchment is soaked in clean water and then dried in the sun on raised African beds for 2-3 weeks where it is periodically turned and covered to protect against moisture or the heat of the midday sun. Our tasting/cupping notes for this second coffee come from our Q Grader, Monika. She'll always find at least 7 or 8 aromas, taste notes etc and then select the three she finds most pronounced to put on our bags. For this coffee she selected Blackcurrant, Orange and Nougat.