Kiamabara AA
Kenya
** Vacuum Packed**
Kiamabara is located at the heart of the Nyeri district and is one of Mugaga FCS’ s five washing stations. It counts 1,500 members who produce around 1,700 bags per year. Most of the farmers delivering coffee cherries to Kiamabara grow SL28 and SL34 varieties.
The region’s soil is mostly clay loam and stretches all the way to the forests at the foot of Mount Kenya. The flowering happens between February and April and the harvest takes place between October and January.
The name Kiamabara means “many roads”, as the washing station is located in a central area where many roads come crossing. The washing station uses the water from the nearby Kirigu river to process the coffee.
PROCESSING
The cherries are hand-sorted before pulping. The resulting parchment coffee is then fermented overnight in tanks in order to break down the remaining mucilage. After fermentation, the parchment is then washed and graded into P1, P2, P3 and P lights.
The last stage is the drying, done on African raised beds, which takes between 9 and 15 days.
Region
Nyeri
Cooperative
Mugaga F.C.S.
Altitude
1,600–1,800 masl
Process
Fully Washed
Variety
SL 28, SL 34, Batian, Ruiru 11
Grade
AA
Q Score
88
Aroma
Floral, stone fruit. Intense tropical on break
Cup
Complex acidity, high body, rounded, excellent structure. Delicious notes of ripe mango, apricot and floral.
Rudy's Notes
"This is a stunning coffee that offer a different profile from the traditional Kenyan cup. Super rounded, creamy and complex, this lot will make both an excellent espresso and a delicious filter."
Dominant Flavour
Secondary Flavour
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