Kenya Kianderi AA

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Kenya Kianderi AA

from 17.00

If you love awesome things – you gotta grab a bag of this Kenya. It’s like satin sheets on a vibrating waterbed. Which I assume would be awesome.

origin: Murang’a, Kenya
elevation: 1600 – 1700 MASL
process: Washed
variety: SL-34 & SL-28
harvest: 2016
cupping notes: tangerine + honey + exotic

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ABOUT PERC COFFEE
Foxy Loxy Cafe and it's affiliates are proud to exclusively sell and serve locally roasted PERC Coffee. PERC Coffee searches the world for insanely awesome coffees. Sourcing seasonally ensures the coffee is always at the peak of its potential. They craft unique roast profiles to highlight each coffee’s natural wonders. Their passion and attention to detail extend beyond the roast. In everything they do, from seed to cup and every stop between, they are driven to deliver memorable experiences.


ROASTER’S NOTES
Coffee from Kenya can be super clean and have a brilliant acidity that’s frankly hard to find in other origins. On the downside, they can be vegetal, with notes of tomatoes, and an unpleasant earthiness as well. Well I’m happy to say the Kianderi is the former for sure. We get blasts of tart pink grapefruit, waves of tangy tangerine, clover honey sweetness, and a round juicy body. Dang, dog!
 

BREW RECOMMENDATIONS
Let’s do the Chemex for this one to balance it out a bit. Toss 35 grams of coffee and pour 540 grams of water over the top. Shoot for a brew time of about 4 minutes. You’ll be rewarded with big juicy citrus, sweet honey goodness, and most importantly an awesome dang cup.


IMPORTER’S NOTES
Situated 120km north of Nairobi, Kianderi is in Murang’a county, bordering the more well known Nyeri District to the south of Mt. Kenya. Smallholder farmers in this area are generally of Kikuyu ethnicity. Kianderi ‘Factory’ is a washing station established by the Weithaga Farmer Cooperative Society. The coop is comprised of over 1100 smallholder members who deliver fresh cherry to the factory (washing station) throughout the November – January harvest period.
Due to the incredibly rich red volcanic sandy soil in the region, bean sizes are very large, producing on average around 18% AA. The coffee is of a Fully Washed process and is dry fermented with fresh river water from Kabuku Springs; it is then sun-dried on tables.