Kenya – Nakuru (FILTER ROAST)
$26.00 – $48.00
|Origin||Kenya – Nakuru County, Rongai Village|
|Flavour||Upfront honey sweetness. Gentle Jasmine aromas with a complex nutmeg note. Finishing with a well rounded Grapefruit acidity|
|Varietal||SL28, SL34 & Ruiru 11|
|Acidity||Medium – High|
|Brewing||Roasted specifically for filter applications. Pour Over, Aeropress, French Press etc|
Tasting Notes – Upfront honey sweetness, with a gentle jasmine aroma moving into a complex spiced note of Nutmeg and Cinnamon. Rounding out with a juicy Grapefruit acidity.
Roasters thoughts: “We’ve finally landed our first crop of Kenya, with all the freight delays we hoped to have this a couple months ago. For you filter drinkers, here’s the OG. This is the bar we compare against!”
Nakuru County borders 7 counties with Baringo to the north, Laikipia to the northeast, Nyandarua to the east, Kajiado to the south, Narok to the south west with Bomet and Kericho to the west. Its largest towns are Nakuru and Naivasha.
The name Nakuru was derived from the Maasai word Nakurro meaning ‘a place of dust storms or dusty place’ in reference to the empty scrublands around Lake Nakuru that often got whirlwinds that engulfed everything in clouds of dust. Little Farm was established in the 1990s. It’s privately owned by Winchester Farm Limited & Raymark Limited. It has around 20.28 ha under coffee. It produces around 400 MT of cherries per year. The estate has dams and several boreholes that they use to irrigate during dry periods. Soil Type – The farmers benefit from deep red soils, rich in organic matter.
Rainfall – Approx 1,100-1,300 mm per annum.
Processing Method- The ripening of the cherry is closely monitored and when the time is right the red cherry is hand-picked into buckets early in the morning and carried to the wet mill.
The harvested cherries are splayed out on a patio at the wet mill in the afternoon light, with underripe, overripe, and any foreign object being removed before the mass of round red cherries are tipped into the hopper above the pulping station. Clean water (wet processing) is drawn up and poured into the hopper on top of the heaped cherries, funneling them down through a polished chute into the pulping house where the outer fruit is removed between two rotating abrasive slabs As the now exposed coffee beans tumble out of the pulper into a channel of water, the floating beans are skimmed off, and the sinking denser beans pass out through a hole in the bottom spilling into the fermentation tanks where they spend the night.
The next day the coffee is handled to see if the sticky sweet mucilage has broken down, leaving a rough parchment coating, once “the feel” of the coffee meets the wet mill manager’s approval, water will be poured into the tanks to thoroughly wash the beans. Once washed, the sluice gates are lifted allowing the coffee to spill out into the washing channels, in here the coffee slides down the gently sloping tiled channel. Wooden shunts are used to repeatedly push the coffee by hand back to the top of the channel, this repeated action separates the denser beans as the lighter beans will race back to the bottom under the force of the gentle current, whilst the denser higher quality beans will idle there way slowly down. Sun drying of the parchment coffee on raised tables is done under careful supervision, the parchment coffee is covered up whenever there is sign of rain or the sun’s rays are too harsh.
The coffee is regularly checked for moisture and once it reaches the 10-12% target level, it will be bagged up for transport to the dry mill.
Whole Beans, Ground – Espresso, Ground – Filter/Pour Over, Ground – French Press, Ground – Stovetop