Kenya Selected Batch|Kirinyaga Province Kamwangi Production Area AA Grade NFCS Cooperative Coffee Beans

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Kenya Premium Selection | Flavor Profile of AA Grade Coffee Beans from Kamwangi Region, Kirinyaga Province, NFCS Cooperative

Kenya is no stranger to outstanding and impressive batches, but harvest volumes have drastically shrunk. With numerous buyers chasing prices, transaction prices have surged and weekly transaction rates have continually reached new highs. This led the quasi-governmental Coffee Board of Kenya (CBK) to prematurely close in April of this year due to lack of beans for auction—an unprecedented occurrence. It wasn't until the recent fly crop (minor scattered harvest period) that CBK reluctantly reopened. At the beginning of the 2010 main harvest season, we immediately learned of this significant news and promptly traveled to the production regions to establish procurement and cupping channels.

The excellent Kamwangi AA specialty coffee comes from Kenya's central region, specifically Kirinyaga Province, produced by the NFCS Cooperative. The harvest period was 2010-2011. NFCS Cooperative's full name is Ngariama Farmers Co-operative Society, with 608 members, making it only a medium-sized cooperative in this region. Most farmers are located in volcanic areas at 2000 meters altitude, and the coffee produced is famous for its rich berry flavors. This batch is directly procured from NFCS. NFCS is about 130 kilometers from the capital Nairobi, accessible by taking A2 from the capital toward the mountains and then transferring to B6—the journey is not far. The geographical location is similar to Nyeri, both belonging to what is commonly referred to as Kenya's central province. Transportation convenience and road facilities are relatively well-developed. NFCS has high altitude and fertile soil, making it an ideal location for growing SL34.

For washed coffees from East Africa, altitude is not an issue, especially in Ethiopia and Kenya, located in the East African Rift Valley. Generally, production regions are above 1500 meters, while NFCS is nearly at 2000 meters. The slender, lingering aroma is a common characteristic of these high-altitude premium beans, yet each has distinct flavor profiles.

The premium selection Kamwangi AA specialty coffee belongs to Orsir Coffee's direct relationship coffee, produced by NFCS Cooperative. The top of the burlap bag bears the words "Kamwangi" and "AA grade," along with the crucial harvest date "December 2010." Below, the bag indicates Orsir Coffee's exclusive batch, while the bottom is marked "Specialty lot."

At NFCS Cooperative, members hand-pick ripe coffee cherries in batches when they mature, then transport them to the cooperative's processing plant on the same day for pulp removal. After washing, fermentation begins. Kenya's washed fermentation process has always been exemplary—immediately after reception at collection stations, batches are separated, and only high-density beans are selected for the most important batches. This AA batch represents NFCS Cooperative's 2010-2011 selection, with excellent cleanliness and flavor. In the 2010-11 harvest season, excellent AA-grade large-sized beans were scarcer than in previous years. This batch belongs to the carefully selected harvest from December 2010.

Basic Information and Cupping Report for Kenya Kamwangi AA:

Country: Kenya

Region: Central Province, Kirinyaga

Cooperative: Ngariama Farmers Co-operative Society

Members: 608

Marking: Kamwangi AA

Grade: AA

Varieties: SL 28 and SL 34

Altitude: 2000 meters

Harvest Period: December 2010 (Main harvest season: October-January)

Processing Method: Washed fermentation, African-style raised bed drying

Marking: Orsir Coffee, Specialty lot

Cupping Report:

Dry Aroma: Floral notes, honey fragrance, berry flavors, caramel sweetness

Wet Aroma: Diverse sweetness, floral notes, blackberry, caramel, cream fragrance

Sip: Excellent cleanliness, rich and delicate, prominent black berry flavors, blackcurrant, black cherry, noticeable sweetness, red wine, high-quality raw chocolate flavor, delicate sweet acidity, smooth mouthfeel, excellent coating sensation on the palate, stone fruit sweetness, varied flavors, very long aftertaste, distinctive fusion of black berries and sweet chocolate.

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal R-220 grind setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour 25g water, bloom for 25 seconds. Second pour to 120g water, then pause. Wait until the water level in the bed drops to half before continuing to pour. Slowly pour until reaching 225g water total. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing during pouring can extend extraction time.

Important Notice :

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