Limited Edition Speciality
Kenya Kiamabara Peaberry

Kenya Kiamabara Peaberry

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  • Aeropress
  • Cafetiere
  • Espresso
  • Filter
  • Turkish

 



 




  


Location:        Murang'a Foothills, Aberdare Ridge, Central Province
Owner:              Mugaga FCS Cooperative
Altitude:         1900 masl
Processing:   Washed
Varietal:          SL28 & SL24


 




 


The Kiamabara factory is located in the town of Kabare in the Gichugu division of the Nyeri district in Central Province. It is affiliated to the Mugaga cooperative society along with the Kagumoini, Kieni, Gathugu and Gatina factories. It was established in 1995 following the split of the much larger Mathira F.C.S. There are now around 4800 active members of this cooperative and each member has on average around half a hectare of land for coffee growing alongside macadamia, beans, banana and maize. The area has deep, well drained and fertile red volcanic soil at altitudes of around 1900 metres above sea level with 953mm of rainfall annually.

The coffee is handpicked by smallholder members and delivered to the Kiamabara factory where it is pulped. This initially separates the dense beans from the immature ‘mbuni’s (floaters) using water floatation which means the denser beans will sink and be sent through channels to the fermentation tank. This first stage of fermentation will last for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours.

Once the fermentation process is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage. The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellular structure of each bean to develop which results in higher levels of acidity and complex fruit flavours in the cup - it is thought that this process of soaking contributes to the flavour profiles that Kenyan coffees are so famed for. The beans are then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. This first stage of drying can last around 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is then delivered to a private mill and put into ‘bodegas’ to rest – these are raised cells made of chicken wire which allows the coffee to breathe fully.

Description

 

 


 

The Kiamabara factory is located in the town of Kabare in the Gichugu division of the Nyeri district in Central Province. It is affiliated to the Mugaga cooperative society along with the Kagumoini, Kieni, Gathugu and Gatina factories. It was established in 1995 following the split of the much larger Mathira F.C.S. There are now around 4800 active members of this cooperative and each member has on average around half a hectare of land for coffee growing alongside macadamia, beans, banana and maize. The area has deep, well drained and fertile red volcanic soil at altitudes of around 1900 metres above sea level with 953mm of rainfall annually.

The coffee is handpicked by smallholder members and delivered to the Kiamabara factory where it is pulped, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours. Once the fermentation process is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage. The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellular structure of each bean to develop which results in higher levels of acidity and complex fruit flavours in the cup - it is thought that this process of soaking contributes to the flavour profiles that Kenyan coffees are so famed for. The beans are then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed.

 


 

Location:        Murang'a Foothills, Aberdare Ridge, Central Province
Owner:            Mugaga FCS Cooperative
Altitude:         1900 masl
Processing:   Washed
Varietal:          SL28 & SL24

 

Details

Flavour Profiles Buttery, Chocolate, Spicy
Roast Profile Medium Roast
Cupping Notes

1. Acidity - Little acidity

2. Sweetness - good sweetness, muscovado sugar

3. Body - Light in body.

4. Balance - Very good balance of flavours

5. Character - This well-balanced coffee is just perfect for the Aeropress, with its smooth hazelnut and muscovado flavour and a buttery chocolate after-taste.

Delivery

Delivery Charges - UK, Isle of Man, Jersey & Guernsey

Delivery is charged by weight (product + packaging) at:

0-1kg £2.50

1kg and above £3.50

FREE Shipping is available on orders over £35

Delivery - Europe

Delivery is charged by weight (product + packaging) at:

0-500g £6.00

501g - 1kg £9.00

1kg - 1.5kg £13.00

Delivery - USA & Canada

American and Canadian orders will be restricted to a maximum weight of 1.5kg.

Delivery is charged by weight (product + packaging) at:

0-500g £9.50

501g - 1kg £15.00

1kg - 1.5kg £21.00

Full details can be found on our Delivery page.

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