Quality Report - Kenya Kabare Konyu Washed
About This Coffee
The Kabare Farmers Cooperative Society is located in Kirinyaga and comprises 11 factories. They are situated at different altitudes, some bordering the Mount Kenya forest. Most farmers delivering their cherries to Kabare are planting SL28 and SL34 varieties. The name Konyu comes from the nearby stream, which water is also used for processing.
The ripe cherries are hand sorted before pulping. The parchment is then fermented overnight in tanks to break down the sugars of the mucilage. After fermentation, the parchment is then washed and graded into P1, P2, P3 and P lights. The last stage is drying coffee on raised beds, which takes between 9 and 15 days.
The Chairman of the Kabare society works hard to improve the coffee's quantity and quality. Most farmers use cherry pulps and cow manure to produce an ecological tree fertiliser.
Farm/Coop/Mill: Konyu Cooperative
Variety: SL28, SL34, Batian, Ruiru 11
Altitude: 1700 - 1900masl
Harvest: Octover - December
Sourcing Partner: Bennetts
Quality Report: (84.5/100)
Roast Level: Light
Aroma(7.5/10): Tart plum, blackcurrant
Sweetness(7.5/10): Ripe cherry-like sweetness
Flavour(8/10): Blackcurrant, plum, cherry, rhubarb
Aftertaste(8/10): lingering grapefruit bitterness and toffee finish
Acidity(7.5/10): Medium-high acidity, grapefruit-like
Mouthfeel/Body(8.5/10): Juicy mouthfeel and medium body
Balance & Overall(7.5/10): Juicy and well-bodied coffee with berries and citrus acidity. This coffee will be great for cold-brew as its acidity and bitterness will stand out as a kick with ice (well, we are in winter tho,)