Kenya AA | how is the flavor of the miniature batch of Balagwe Farmers' Cooperative Kilinaga Coffee

This excellent micro batch comes from the western part of the Kirinyaga district of Kenya. The planting area is located between 1700 and 1800m above sea level in the south of Mount Kenya, from which the snow peak can be clearly seen.

The batch is produced by the Balagwe Farmers' Cooperative, which is made up of about 1700 small producers. These are used for coffee preparation, using the Mushajara processing plant, which is named after the village where it is located.

The plant opened for processing in 1959, making it the oldest washing station in the Kirinyaga area.

The micro batch consists only of SL-28 and SL-34 varieties and is prepared by the classical Kenyan method of double fermentation (a method of complete washing process).

The pulp is mechanically removed from the cherry after harvest. Beans that are still covered with a small amount of mucus should be placed in the fermentor with the least amount of water for 12-24 hours according to the speed of fermentation. When most of the mucus begins to separate from beans, wash them with clean water. At this stage, any immature beans characterized by low density will be removed.

Then repeat the process: further dry fermentation steps, and then wash with clean water. Finally, the beans are dried on an elevated bed. They are usually covered during the hottest hours of the day and night.

In the cup, this characteristic coffee has aromas of melon, passion fruit, tropical fruit and honey. This is a juicy and delicious super coffee.

Country of origin: Kenya

Area: Muchagara-Kirinyaga area

Farm: Balawe Farmers' Cooperative

Altitude: 1700-1800 m

Variety: SL28,SL34

Processing method: fully washed (twice fermentation in Kenya) and dried on an elevated bed

Cup test flavor: melon, passion fruit, tropical fruit, honey.