Kenya KAMUNYAKA AA- fruit bomb every season. This year she surprised us with a beautifully expressed lemon, black currant and orange, some of which are also reminiscent of juicy grapefruit. For lovers of very fruity coffees.
FARM / MILL: Kamunyaka
PROCESS: Fully washed
HEIGHT: 1600-1900 m above sea level
TYPE: Ruiru 11, SL 28, SL 34 in Batian
FLAVOR PROFILE: Lemon, Black Currant, Orange
ART OF PRODUCTION:
Hand-picking cherries may be a really time-consuming job, but coffee pickers are well aware of the importance of hand-making, ensuring that they only pick ripe cherries. On the same day, they are brought to the mill, where they are sorted and boned again. When washing, they use a natural source of water from a local river, and then the grains are dried on African beds for 12-20 days. Every day the grains are turned and the drying progress is monitored. When they see that the outer wrapper (parchment) is dry enough, they send the grains for another deboning and sorting according to size and quality. The grains prepared in this way are stored in GrainPro jute bags and sent to the port of Mombasa (Kenya).
The Iria-ai agricultural cooperative consists of three mills where the surrounding farmers can bring their produce. These mills are Kamunyaka, Kiamwangi and Miiri. The main office is located in the Kamunyaka factory, from where they perform all arrangements, cupping and further transports. The Nyeri region, which also houses the Kamunyaka mill, is surrounded by scenic hills. To the west it borders the forests of Mt. Kenye and is located in a location known as a producer of one of the highest quality coffees in the world.
Need general advice on making filter coffee? Get it here-> https://www.hikofi.eu/o-kavi/brew-bar/