Kenya AA|The Flavor of Washed SL28, SL34 from Ndimaini Farm in Karatina Village

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Kenya AA | Flavor Profile of Washed SL28, SL34 from Ndimaini Farm in Karatina Village

Kenya is a model country for producing excellent coffee beans. Coffee was introduced from Britain in 1900, and coffee varieties were limited to traditional Arabica until 1950 when Kenya's current outstanding SL28 and SL34 Bourbon varieties were developed. All beans are processed using the washed method, with grading following the AA PLUS, AA, AB system, which only differentiates bean size uniformity and does not represent quality differences. The optimal altitude ranges from 4,200 to 6,800 feet. In 2009-2010, due to global warming and disease effects, production decreased, leading to price increases. Subsequently, the continuous rise of specialty coffee and Kenya's irreplaceable blackberry flavor has kept high-quality Kenyan beans at premium prices. Therefore, Direct Coffee prioritizes purchasing higher-quality Kenyan beans. These coffee beans are relatively large with prominent wine-like blackberry acidity, and can be harvested twice a year: April-June is the secondary season, while October-December is the main harvest season.

Most coffee beans are uniformly graded and inspected by the Kenya Coffee Board and then sold at auction. The public auction system dates back to before 1934 and operates through an agency system. Kenya has 50 licensed agents who send sample beans to their respective clients for cupping. Clients can bid on their preferred coffees through agents at auction. However, this approach seems to encourage intermediate agents to erode farmers' income. Therefore, in 2006, Kenya opened up 32 independent sales agents who can directly deal with foreign coffee buyers without going through auctions. However, these must meet Kenya Coffee Board standards for quality, storage, and bank guarantees to sell. Both systems operate in parallel. After several years of development, this has become the most transparent auction distribution system, where better-quality coffees can obtain better prices through cupping, encouraging more cooperatives and farms to join. However, I believe the latter allows direct contact with farmers to obtain first-hand information.

Kenya's Gikanda Ndimaini Farm is operated by several small farmers cooperating together, forming the Gikanda Cooperative Society with Kangocho and Gichathaini. Located in the Nyeri region, with an average altitude of approximately 1,700-1,900 meters, the beans are sent to the exclusive Kangocho processing plant for refined processing. Small farmers grow traditional, unimproved varieties SL28 and SL34, hand-picking fully ripe cherries on the same day for washed processing. Before shipment, parchment is removed by rubbing to eliminate the silver skin.

In recent years, Kenyan bean prices have remained high, but actual farmers earn less than $1 per pound. After deducting production costs, almost all remaining income goes to bank loans, leaving very little. The biggest intermediary exploiters are Kenya's agricultural dictatorship officials, who are unwilling to see a more progressive and advanced Kenya. If you are willing, please support Kenyan beans through the Fair Trade association system. At least this represents transparent and just coffee. (Urgent message from coffee-producing regions)

Farm Information

Farm: Gikanda FCS Cooperative Ndimaini Farm (Hui)

Grade: AA

Country: Kenya

City: Nyeri

Region: Karatina town

Altitude: 1,600-1,800 meters

Farm Size: Small-area cultivation by small coffee farmers

Soil: Red volcanic loam soils

Harvesting Method: Hand picked

Certification: Fair Trade

Variety: SL 28, SL 34

Processing System: Full Washed, dried on African raised beds

Top Jury Descriptions: Cupping roast level at 60 seconds after first crack (Cinnamon)

Tasting Notes

Aroma/Flavor: Strawberry, rose floral fragrance, almond, oolong tea, pear, jasmine, honey, caramel, brown sugar

Acidity: Blackberry acidity, kumquat acidity, blackcurrant, clean and distinct

Complexity & Other: Fresh and fragrant wild notes, bright and clean, distinct oolong tea aroma, fruity sweetness gradually develops as it cools, more fruit sweetness

Brewing Recommendation

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee. First infusion with 25g water, bloom for 25s. Second infusion to 120g, then pause. Wait until the water level drops to half, then continue pouring slowly until reaching 225g total. Extraction time around 2:00.

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

Important Notice :

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