This lot is a blend of various peaberry lots which weren’t large enough to be submitted to the auction, and so is a mix of coffee from all over Kenya. Whilst we are often opposed to blends of this nature, this was an exception, as it stood out on the cupping table and is one of the best Kenyan coffees to have passed through our lab. Curiously, this coffee is also incredibly consistent, passing all of the tests in our lab a number of times and out performed most single-factory lots.
We were blown away by the intense acidity and pronounced rhubarb, blackcurrant and passion fruit notes that this coffee has. The intensity was such that it was as if it had been double dosed!
Generally speaking, coffee in Kenya is delivered to wet mills, where it is sorted and processed the same day before it is fermented for 24-48 hours, depending on the altitude and climate, and then moved either directly to the drying beds or to a shaded, skin drying area first. The coffee is dried for 10 to 20 days, depending on weather and bed management.