Kiamugumo AA

ORIGIN
Despite sharing a border with the ‘birthplace of coffee,’ Ethiopia, coffee was introduced to Kenya relatively recently. The first coffee plants were brought to Kenya by Scottish and French missionaries during the 19th century, the latter contributing to the introduction of Bourbon, which was transplanted from the Island of Bourbon (now called Reunion). The Scottish, meanwhile, selected strains from Mocha, Yemen, to develop the famous SL28 and SL 34 cultivars that are characteristic of the exceptional coffees that this beautiful country has to offer.

Grown in the Kirinyaga region, this Central-Kenyan coffee growing region enjoys ample rainfall throughout the year. Many rivers also run through the forested region which is home to exotic wildlife and exceptional biodiversity. This helps to support the nutrient-rich volcanic soils providing smallholder farmers with the natural resources to grow and process some of Kenya’s most fruit-forward coffees.
 

PRODUCER
Although the washed process in Kenya varies, it usually involves a ‘soaking’ step that is unique to this coffee growing country. Firstly, the coffee is picked ripe and de-pulped the same day before being fermented in open air tanks for 24 – 48 hours. The coffee is then thoroughly washed using water channels before being soaked underwater for a further 12-72 hours. The processed parchment coffee is then spread on raised beds to dry. Although this specific lot is not traceable down to a single variety, it represents a blend of SL28, SL34, Batian, and Ruiru 11 varieties.

Members of the New Ngariama Farmers’ Cooperative Society operate the Kiamugumo Factory, which has been processing coffee since it was founded in the 1970s. There are about 1,500 contributing members who deliver their red cherries to the mill during the harvest season which takes place from October until December. Most are subsistence smallholder producers who cultivate their coffee alongside other crops on their land.
 

ROAST
This coffee was generously sponsored by our friends at Café Imports for the Invitational competition at the World Aeropress Championships 2024, in Lisboa. Due to its high density and moisture content, we opted for a short time, energetic roast profile to accentuate the juicy tartaric acidity and hibiscus florals. There is a jammy brown sugar sweetness in the creamy finish, and you may also find delicate notes of rooibos tea.