Artisan Roast: Kenya, Karinga, Washed

Kenya is one of the few countries in the coffee world that actively separates off its round peaberries from the rest of the crop.  These beans are round because they form as a single seed in the cherry and being different in size and shape, they roast in a unique way too, helping to create coffees that are quintessentially Kenyan but with a twist.

This particular peaberry comes from Karinga factory is one of a couple of secondary processing units that form the larger, well known Gitwe FCS Society based out of Gatundu town.  Further south than the main coffee zone of Nyeri, this part of Kenya is as well known for quality tea growing too, and many farmers or their families will grow tea as an alternative crop.  As is common throughout Kenya, most producers in the co-operative own a few hundred coffee trees and they deliver ripe red cherry from these trees into a central co-operative washing station, like Kiamubui, for further processing.

Flavour wise, peaberries still retain all the classic flavour characteristics of Kenyan coffee.  The rounder shape usually leads to a more balanced acidity when compared to large AA grades and this is the case with our Karinga.  Complex and phosphoric like, this medium intensity acidity works harmoniously with the main flavours of molasses, blackcurrant and orange citrus.  These fruit-like flavours work harmoniously with a jammy to sugar syrup like mouthfeel.  Further flavours of cola, vanilla and raspberry come through as the coffee cools, and are more noticeable brewed and drunk without milk.