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Climpson & Sons - Single Origin: Kerugoya, Kenya

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Fruity raspberry, rhubarb and orange blossom with hints of starfruit and caramel are the stand out tasting notes captured in this coffee from Kerugoya, making for a super clean, bold and complex cup profile that we love.

Here at Climpson & Sons we think it’s pretty special, especially as a filter, and even more so as it will be the last Kenyan coffee of the 2015 seasons harvest, with the 2016 crop not arriving until at least June.
Kenyan coffees represent a pinnacle in clean and juicy fruit notes, the outcome of their developed infrastructure when harvesting and processing. This is now being seen by many other countries as they adopt Kenyan washing and drying techniques in attempts to capture these aspects. Their uniqueness also comes, somewhat, from the varietals they grow. SL28 and SL34, are particularly prevalent and exclusive to Kenya having been developed in labs there to match the climate and terroir.

So how does this coffee get to us?

The Kerugoya factory is found in the central divison of the Kirinyaga district and is associated with the Inoi Farmers Co-op Society. Small holder members handpick the coffee fruit which is then delivered to the Kerugoya factory where it is pulped- a method that is used to separate the dense beans from the immature `mbuni’s (floaters), using water floatation. This process means the denser beans will sink and be sent through channels to the fermentation tank. The whole fermentation process takes between 36-48hours after which the beans are sent to the soaking tanks for 24 hours and it is in this process that allows the amino acids and proteins in the beans cellular structure to develop further. It is this process that contributes to the higher acidity and complex fruit flavours in the cup. The final stage involves the beans being transferred into a thin layer on the drying tables where 50% of moisture can quickly be removed over a period of 6 hours. The beans are then gathered and laid in thicker layers where they remain for the final 5-10 days of the drying period.

Fast Facts! The varietals…

This Kenyan Kerugoya is made up of two varietals SL28 and SL34. It was back in the 1930s that the development of hybrids brought about these highly successful varietals which are now world famous and highly admired. It is their wonderful clean, complexity in the cup along with unrivalled lemony acidity which makes their qualities so sought after!

Altitude: 1634-1900 masl
Farm/Coop: Inoi FCS. Kerugoya Factory
Great for: Aeropress, Filter
Origin: Africa/Kenya - Kerugoya Town, Kirinyaga district, Central Province
Owner: Cooperative members
Process Method: Washed
Varietals: SL28, SL34

Roasterr: Climpson & Sons

Climpson & Sons does not deliver to United Kingdom

Initial collection: Climpson & Sons - London

Tasting record

Method Dose Grind Time Volume Comments
e.g. Espresso 18g Vario 1E 25secs 30ml A bit finer next time would be better.