KENYA KIAMBU

From the first impression of the aroma through to the final flavour, Kenya Kiambu is a coffee that sings in perfect harmony, every note contributing to a cup which is bright, sweet, clean, and complex. Flavours of stonefruit and pear are supported by coffee blossom, honey and spice aromatics, all in a silky body brightened by lemon citrus acidity.

COFFEE ORIGIN

Kiambu sits to the east of the Great Rift Valley - the tectonic fissure which cleaves the country north to south – in the foothills of the mighty Aberdare Range. It would be easy to assume that Kiambu is named for one of these spectacular land formations. In fact it refers to the soft rain that washes across the hills, drizzling gently on the lush green of rain forest and these smallholder coffee farms. Over 300 farming families work together to create this lot from a combination of Kenya-specific varietals, making this coffee a true – and delicious – portrait of the region in a cup.

Country:  Kenya
Region: Central Highlands
Producers: Smallholders
Varietals: SL28, SL34, K7, Batian, Ruiri 11
Process: Washed 
Altitude: 1400 – 1700m above sea level

TASTING NOTES & CUPPING PROFILE

Aromatics of soft coffee blossom and honey in the grounds are joined by spicier notes of malt and clove as the coffee is brewed. In the cup the flavour is sweet stone fruit – apricot-forward – and clean, fresh pear. All this is carried in a silky body that swishes across the palate, brightened with lemon citrus acidity. Perfect processing has resulted in a clean finish that is less a flavour than a sensation – both sweet and bright, like you’ve just had a sip of juice.

Altogether, Kenya Kiambu is a beautiful coffee, and a classic representation of the region.

Aromas: coffee blossom, honey, malt, clove
Flavours: apricot, pear, stone fruit 
Acidity: lemon citrus 
Body: silky
Aftertaste: sweet and bright 
Cupping Score: 85

BREW GUIDE

On the Kenyan coast, coffee is traditionally brewed with cardamom, cinnamon and ginger, called Kahava Chungu. This translates as “bitter coffee” and is not for the faint of heart. There is a sweeter alternative - Kahawa Tamu – just add sugar to taste and let it caramelise during the final simmer.

Ingredients

To make 6 cups:

7 cups water
6 cardamom pods
1 cinnamon stick
small piece of ginger
4 cloves
1 tsp ginger powder
6 teaspoons coarsely ground Kenya Kiambu coffee  

Method

In a mortar and pestle, gently crush the spices to release the flavours. You don’t want to grind them down, its just a light bruising.

In a pot on the stove add the whole spices – cardamom pods, cinnamon stick, whole ginger and cloves – to the 7 cups of water and bring to a boil

Reduce heat and simmer for 10 minutes

Add the ground coffee and ginger powder, stirring thoroughly

Let the coffee mixture simmer on low heat for up to 5 minutes, not allowing it to come to the boil again

Strain through cloth or fine mesh and serve, traditionally in small cups.

Enjoy!