Kenyan Coffee Beans: Delightful Fruity Acidity and the Exceptional Kirinyaga Region

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Kenya - Kirinyaga Karimikui Introduction

Kirinyaga KIRINYAGA

Altitude: 1300-1900 meters

Varieties: SL-28, SL-34, Ruiru 11, Batian

The region is located on the slopes of Mount Kenya, bordering Nyeri to the east. It is renowned worldwide for producing coffee with intense flavors, rich layers, and solid body. Along with Nyeri, it is recognized as one of Kenya's two most excellent producing regions. Most producers in this area are small-scale coffee farmers who have joined cooperatives. The cooperatives play a coordinating role, providing washing stations where coffee farmers send their coffee cherries for green bean processing.

Originally, the name referred to Mount Kenya itself. However, during British colonial rule, the name was considered difficult to remember, so the mountain's name was changed to Mount Kenya, no longer called Kirinyaga.

Kirinyaga Karimikui

Origin: Kenya

Varieties: SL28, SL34

Processing Method: 72-hour washed

Roast Level: Medium roast

Altitude: 1700-1800 meters

Brewing Equipment: Bonavita pour-over kettle + Bonavita four-hole flat-bottom dripper

Evaluation: Carefully tear open the seal, and the refreshing acidity of washed beans wafts to your nose. However, when placed on an electronic scale, it doesn't emit that intense aroma. The beans are not very uniform in size, but the roast level appears consistent from their color. During blooming, you can already see excellent body thickness. There's not a hint of astringency in the first sip, with chocolate's acidic bitterness. As the temperature slightly decreases, you can sense the sweet fragrance of Merlot wine. When completely cooled, it reveals the fruit acidity of Chardonnay. Truly a coffee as intoxicating as fine wine.

In Brief

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