Kenya Massai
It is often referred to as the "Champagne" of coffees due to its well-defined and special flavor. The main characteristics of Kenyan coffee are its complex and distinctive acidity, which is attributed to a higher presence of phosphoric acid, giving it a slight resemblance to a carbonated beverage on the palate.
Kenya is renowned for being one of the leading producers of specialty coffee, known for its high quality.
Interestingly, in this country, only 30% of the production is obtained through mechanical methods and moves through large commercial channels, while the remaining portion is processed using traditional and high-quality methods. The classification for Kenyan coffee is based on the size of the beans (AA, A, AB, etc.), with only 10% of the production being of the AA size (screen size 18).
The Kirinyaga region is famous for producing some of Kenya's finest coffees and is located at the foothills of Mount Kenya. In this region, 72% of coffee production is managed by small-scale farmers organized into cooperatives. These cooperatives assess the potential of each producer by quantifying the number of coffee plants rather than the available hectares. The water used for washing the coffee beans comes from the Rundu River.
Specialty
Cupping
Cupping score certified by Q-Graders and obtained through the SCA protocol.
Cupper's notes
This coffee has a moderate body, pleasant medium-high citric acidity, and excellent sweetness. It exhibits fruity notes of mandarin orange and delicate hints of jasmine blossom.
Green Coffee Analysis
Grain analysis
Screen:
18
Humidity:
11,3 %
Density:
768 g/L
Storage environment analysis
Humidity:
52 %
Temperature:
28° C
More Info
The region provides ideal conditions for the growth of coffee plants, with its red volcanic soil and altitude ranging between 1700 and 1800 meters above sea level. The cherries of this coffee are hand-picked at their peak ripeness, undergo a dry fermentation process, and are then carefully dried on raised beds for approximately 18 days.
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