Artisan Roast: Kenya, Kianjiru Factory, Washed

A fuller roast style with Kenyan coffee for a juicy, balanced brew. Notes of cola bottles, blackcurrant and molasses, with a crisp, cranberry-like acidity, milk chocolate-like sweetness and hints of nutmeg. Viscous, syrupy and intense mouthfeel.

Set within fertile forest land on the red-soiled, southerly slopes of Mount Kenya, Kianjiru is one of twelve washing stations (known in Kenya as factories) that make up the larger Baragwi Farmer's Cooperative Society in Kirinyaga East counties. Overseeing the work at Kianjiru is Margaret Myeri Melambiri. It is still very unusual for women to hold positions of power in Kenyan coffee, and Margaret has been persistently making improvements, such as the set of durable metal drying beds she bought with last year's profits. While terroir gives you a chance of quality, it is this sort of diligent attention to processing practices that makes for consistently excellent coffee.