Shipping early November
To follow up last year's Geisha offering, we have procured this speciality limited release Kenyan. This fruit forward coffee is a great example of what the speciality farmers in Kenya bring to the table this year.
Offered in 5 oz whole bean canisters.
Aromatic spice hints and sweet fruited notes, pink grapefruit, tangerine, a nectarine flavor feeds into acidity, hint of lemon and berry, a torched sugar note adds a pungent aspect to the sweet finish.
Kiruga is another wet mill under the Othaya Farmer's Cooperative Society (FCS) umbrella. Othaya has 18 wet mills, or what they call "Factories" in Kenya, dating back to the late 1950s. "Factories" are essentially small washing stations aligned with a particular "society" in Kenya, what we would call a cooperative. We return to the societies who seem to regularly produce some of the best Kenya coffees, and each year we come across societies that are new to us as well. Being one of the older Kenya FCS, we are well aware of the quality coming out of Othaya, and have had the good fortune to buy a few stellar lots the past few years. Kiruga is situated between two rivers, and not too far from Chinga, another factory we purchased coffee from. The processing site sits just above 1800 meters above sea level, and the farmer members are growing SL-28, and SL-34 cultivars at nearby farms, between 1800 and 2000 meters. This is the peaberry outturn, when only one of the two seeds germinating inside the coffee cherry. In this case (about 5% of coffee), the seed that is neglected dies early on, leaving the lone seed to form into a rounded, circle-shaped bean. They're often called "caracol" in Latin America, because of their physical similarity to a snail's shell.
Aromatically, Kiruga Peaberry offers aromatic spice hints and sweet fruited notes, berry and syrupy canned fruits, along with a clove-like smell of spice cake. The wet aroma has a crumble dessert element that really saturates the steam, like stone fruits reduced with sugar and cinnamon stick. Cupping a light roast, I get some sweet, but grabby citrus aspects, with hints of pink grapefruit and tangerine, and a juicy nectarine flavor that feeds into the acidity. A slight overlay of lemon comes out as the coffee cools, with torched sugar sweetness underneath adding a pungent aspect to the finish, along with a hints of whole clove and all-spice. Full City roasts tone down the citric highs, and a chocolate bass note reverberates through the cup profile, with delicious fruit jam note that hints at a blueberry spread. It's such a delicious dark roast cup, actually, and so different from the light and bright City roast. I'm not sure which I like more to be honest! It's lovely at both ends of the roast spectrum, and a nice reminder that there's much more to Kenyan coffee than citrus fruit and screaming high tones.