Accueil Citrus - Kenya Kamunyaka AA washed
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PURE ORIGINS

Citrus - Kenya Kamunyaka AA washed

Citrus - Kenya Kamunyaka AA washed

€17,00
€17,00
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A typical Kenyan coffee profile, with fruit and umami.

Weight
Style
Grind
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Citrus (formerly Acescent)

Adj. Latin feminine noun originally designating the citron tree (Citrus medica) or an aromatic tree resembling cedar. Linnaeus, a contemporary of Anders Celsius, used it to refer to the entire citrus genus.

  • Country : Kenya
  • Region : Nyeri
  • Producer: Iriaini Farmers' Cooperative Society
  • Washing station : Kamunyaka Wet Mill

                                                                                          

  • Varieties :  SL-34, Batian, SL-28, Ruiru 11  
  • Processing method : Washed
  • Altitude : 1,790m
  • Harvest period : January - May 2025

                                                                                          

  • Tasting notes : Blackcurrant, blueberry, brown sugar.
  • SCA Score  : 87.5
  • Complexity level : High
  • Acidity : Very high
  • Body / strength : Juicy

                                                                                                          

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Illustration de tasse

N.f - Recommended recipe

N.m - Terroir

Kenya is ranked 19thin global coffee production, accounting for approximately 0.5% of the world's volume. It primarily produces Arabica coffee, specifically the SL28, SL34, Ruiru, and Batian varieties.

The Nyericounty, located in the central region of Kenya, is renowned for coffee cultivation due to its ideal altitude (between 1,600 and 2,000m) and its optimal temperatures(between 12 and 26°C).
The red volcanic soils there are highly fertile, mineral-rich, and well-drained, perfect for coffee farming, with sufficient rainfall provided by two rainy seasons.

M.n - Producer

N.f - Varieties

N.m - Processing method

When we talk about coffee processing, this brings us to post-production: after the coffee cherries have been picked, the producer has a choice: leave the cherry pulp on or remove it before drying.

For this coffee, the "washed" process means that the cherries were mechanically pulped, then fermented in water for 24 to 36 hours, and then washed with water to remove the remaining mucilage.

The beans are then placed on drying beds for 7 to 8 days to reach a moisture content between 10 and 12%.