Region: Othaya, Nyeri
Varietal: SL28, SL34, Ruiru 11
Altitude: 1,847 MASL
Cupping Notes: Stone Fruit, Blackberry, Black Tea, Honey
Recommended Roast:City to Full City+
Good For:Pour Over, Auto Drip, Espresso
Description: The Kiaguthu Factory is situated between the Ruarai and Chinga Rivers which both originate in the Aberdare Range. Belonging to Nyeri County, lying between the Aberdare Range and Mount Kenya, this area has cool temperatures and fertile central highlands. Kiaguthu Wetmill belongs to the Othaya Farmers Co-Operative Society, and serves 478 smallholder farmers who typically have less than one hectare of coffee trees planted surrounding the mill. Cherries are often picked by the farmers themselves and their family members. Once picked, cherries are delivered to the factor where they’re sorted to remove immatures, insect damaged, and unripe cherries. After sorting quality cherry, recording and logging it according to grower, it’s then pulped and soaked for 24 hours to loosen mucilage for washing clean. Once it’s been washed clean the parchment coffee is taken to raised beds where it will sun dry for 14-21 days. At Kiaguthu, they only allow coffee to spend 4 hours per day under sunlight, protecting from overexposure to harsh sunlight. Coffee is hand sorted one more time and then placed in “airing bins” after being dried to rest before being delivered to the dry mill for export preperations. This is where grading takes place, including the grading of this peaberry. This is a mutation in the cherry where the two seeds that would typically be inside of the cherry have formed into one rounded seed.
Kiaguthu Peaberry is a Kenyan coffee with bright fruit notes and a super clean acidity, we get notes of Stone Fruit (like apricot and nectarine), Blackberry, Black Tea, and Honey.