This is our first Kenyan coffee of the year. It's a fully washed coffee that boasts many of the classic characteristics that great Kenyan's are so well known for. It's bold, juicy and is full of vibrant acidity.
In the cup what shone for us was how incredibly sweet that coffee is - the bright fruity notes of hibiscus, lime and blackberry marry perfectly with rich sweet caramel notes creating a floral yet heavy brew. We are roasting it for filter, to let this explosion of flavour shine.
It's stunning as a pour over or a batch brew and shows off flavours of blackberry, cranberry, lime and caramel.
Location: Mt. Elgon, Western Kenya
Varietals: SL 28 and SL 34
Elevation: 1600-1700 masl
We roast on Tue & Wed. Your coffee will be roasted within 5 days of purchase, with a shelf life of 4 weeks (optimum serving point of 5-20 days).
Buy up to 4 bags of retail coffee and shipping will be fixed at £3.50.
The first of our Kenyans coffees this year is grown on the slopes of Mt Elgon in western Kenya - a less known region that has a great potential, as showcased by this coffee. Kapsakisio is a cooperative society with about 800-1000 smallholders, located at around 1600-1700m above sea level.
While processing methods differ from country to country, even mill to mill, it is widely agreed that the Kenyan washing process produces extremely clean cups, and this factor contributes to those coffees’ striking characters. Kenya uses a “double fermentation” process, in which the beans soak in fermentation tanks twice (12–24 hours each time). In between those soaks, the beans are flushed with water to clean off any excess organic material. After the second fermentation, the beans travel through a water channel which not only separates the densities, but also allows for another good scrub of the coffee before it's dried. Density separation happens when less-dense beans, or “floaters,” are taken out of the channel, leaving only the highest-density coffee. After the water-channel journey is complete, the beans go for another bath in a water tank for a final soaking for up to 24 hours. This last soak is said to strengthen the amino acids and proteins in the bean, essential precursors for flavour development when roasting.
The water is drained, and then the beans are then taken to a “pre-dry,” or “skin dry,” which is a fast full-sunlight dry on raised beds for about six hours with low bean depth, which is meant to help the parchment from cracking. After the pre-dry, the beans are then taken to large raised beds and stacked with a thicker bean depth, where they will dry for 7–14 days depending on conditions.
The rich fertile soil of Kenya give the perfect conditions for coffee growing - the phosphorous in the soil is absorbed by the plant contributes to the content of phosphoric acid (think cola) in the cup. This type of acidity is what gives Kenyan coffees the vibrant blackcurrant flavour, making it more complex, sweet and interesting.