Kenya Chinga AB- Green - Bodhi Leaf Coffee Traders

Kenya Chinga AB- Green

Country: Kenya
Region: Karuthi, Nyeri County
Varietal: SL28, SL34, Ruiru 11, Batian
Process: Washed
Altitude: 1,795 MASL
Cupping Notes: Raspberry, Lime, Sugarcane
Recommended Roast: City to Full City+
Good For: Pour Over, Auto Drip, Espresso

Description: The Chinga Factory was built in 1960 in Karuthi, Nyeri on the banks of the Gikira River. It’s one of 19 factories/washing stations under the Othaya Farmers Cooperative Society OFCS), which was registered in 1956. They provide seedlings, dry milling, and farm provisions to all of its factories. Chinga supports nearly 800 smallholder farmers, and all coffee produced by the 15,000 growers belonging to OFCS is certified Fairtrade. The coffee contributing to this lot benefits from fertile red volcanic soils that are rich in phosphorus, and the region is famous for high quality coffee and tea. Once coffee is delivered to Chinga wet mill, it will be sorted before being pulped, fermented, and then washed clean of mucilage. Parchment coffee is then delivered to raised beds for slow drying, taking 14-21 days. At this point, coffee is then trucked to Nairobi where it will be dry milled and prepared for export. Once milled is also when grading takes place, including the grading of this AB. The Kenyan Grading System is (mostly) used to sort between different sizes of green coffees, not to distinguish between qualities. AB denotes that the coffees are screen sizes 15-16, measured in 64th of an inch.

Customer Reviews

Based on 2 reviews
Smooth, great cup with plenty of taste

Roasted in a Behmor on P1 (fastest and hottest default setting) to the beginning of second crack. Degassed for 24 hours before sealing the bag. Result is the smoothest and most gentle on the palate coffee for everyday use. Brewed in my Jura it has plenty of tasty crema. I'm going to make sure to keep some on hand!

Done a few roasts on this with varying end temps and DTs and still...

Unfortunately, on a light to light-medium roast, I cannot get this coffee's acidity to really come out. Roasted it fast and hot, and low and slow....just tastes a lot like tomato broth at light roast levels. Up to 3.5 stars for me as it does make for a really nice med-dark roast with enough DT.

farm to cup

We get our beans from the farms and roast coffee daily. We truly are farm to cup.

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