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KENYA Specialty Coffee - EMBU - Washed

KENYA Specialty Coffee - EMBU - Washed

Regular price 14,90€
Regular price Sale price 14,90€
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Grace Njoki Njage has managed Kamvara Estate since 2009 when her husband, who previously co-managed the property with her, passed away. At 1,650 to 1,750 meters above sea level, Kamvara Estate is ideally located to produce delicious specialty coffees with sweet, dense cherry.

Kamvara Estate is well equipped with a pulper and several fermentation tanks and washing channels. After selective handpicking, the cherry is pulped in a disc pulper. The coffee is dry fermented for 16 to 24 hours and, after washing, soaked in clean water for another 24 hours. Wet parchment is dried on raised beds for 2 to 3 weeks.

Origin:- Kenya
Region:- EMBU
Producer:- Kamvara Estate
Variety:- SL-28, SL-34, Ruiru
Altitude:- 1750m
Processing Method:- Washed
Harvests:- December -February

Preparation Suggestion (Brewing)

The Cup

Floral elegance, blueberry, honey, vibrant raspberry, lemon, persistent touch of caramel.

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In our opinion, Kenya has one of the most interesting and complicated histories with coffee: Despite sharing a border with the "birthplace of coffee", Ethiopia, Kenya was one of the last places to plant coffee, almost 300 years later the plant was first cultivated for sale. In fact, the varieties that were brought to Kenya had circumnavigated the globe before finding their way back to the African continent, mutating in various climates to create a profile that, once adapted to the rich soil around Mount Kenya, resulted in the unique profiles that this country has to offer.
The first plants were brought to the country by Scottish and French missionaries, the latter contributing to what would be known as the French Bourbon Mission, transplanted from the island of Bourbon (now called Réunion) to Tanzania and Kenya in an attempt to finance their efforts. On the ground. The Scots, however, brought strains of Mocha, the different varieties that contribute to the dynamic quality of the country's coffees to this day.

Established as a British colony specifically for its money-making potential, Kenya became a coffee powerhouse as a way for the empire to control both tea (already a Kenyan-based crop) and coffee markets around the world. In the 1920s, as Europe demanded more and more coffee, cash cropping became an important Kenyan export, and in the 1930s the auction system was developed, ostensibly to democratize the market for farmers. After Kenya's independence from Britain in the 1960s, coffee assumed greater importance for smallholders, many of whom were given coffee farms in the redistribution of private ownership of large colonial and state plantations.

The first thing that comes to mind when we think of Kenyan coffee is "acidity," but what we're looking for isn't simply a mouth-watering brightness or one-note citric acid. Generally, we look for complex, refined cups that showcase black currant, grapefruit or kaffir lime, mouth-watering notes of tomato or tamarind, and sparkling tropical fruits like pineapple. The famous SL-SL-28 and SL-34 varieties tend to be juicy and dynamic, while the French Mission is typically a creamier, citrusy cup.
In addition to differences in variety, there are regional variations as in most large coffee producing countries. Nyeri coffees tend to have more fructose sugar, juicy mouthfeel, and strong sour acids. Embu's profile is more complex, with generally darker forest fruit, more brown sugars, and generally a little more balance. Kirinyaga shows the most floral and delicate cups, generally a more refined quality and complexity.

Floral elegance, blueberry, honey, vibrant raspberry, lemon, persistent touch of caramel.

Produtor Kamvara Estate
Região EMBU
Variedade SL-28, SL-34, Ruiru
Processo Washed out
Altitude 1750m
Roast Level Light Dark