Kenya Nyeri Kiaga AB
Kiaga 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 two years. Kiaga is situated between two rivers, and not too far from Chinga, another factory we purchased coffee from. The processing site sits at 1900 meters above sea level, and the 544 members of Kiaga harvest SL-28, and SL-34 cultivars at nearby farms, between 1850 and 2000 meters. This is the AB outturn, which means the bean sizes fall between 15 and 17 1/64ths of an inch.
Aromatically, Kiaga AB offers hefty smells of unrefined sugar sweetness in light roasts, with a delicate accent of black currant tea. The wet aroma has more of a fruit crumble appeal, deep sugar browning sweetness accented by cinnamon, and berries reduced with sugar and lemon zest. Brewing a City roast, the hot coffee shows vivid citric flavors, and a subtle caramel sweetness underneath. Fuited accents gain clarity as the cup cools, and flavors come through as both tea-like and more juicy fruit types. An initial caramely sweetness when the coffee is hot, is succeeded by flavors of golden plum, raspberry spritzer, lemon grass tea, and apple juice as you move through the cup. Full City roasts tone down the citric highs, trading them in for notes of fruited cocoa, and even a blueberry hint.
Size & Grind