KENYA KIAMABARA AB #1290

Curator's Notes

For this light roast, the journey is the destination! Broadcast Coffee’s Kenya Kiamabara AB translates to “many roads” — a literal and figurative representation of this coffee’s travels. One sip of Kiamabara begins the expedition. At first you’ll find a green apple brightness that slowly turns to caramelized golden syrup. Dark red raspberry emerges from around the bend with a lasting sweetness. On this trip, all roads lead to a great cup!

Roaster's Notes

Country：Kenya Region: Nyeri Sub-Region: Karatina Town Variety：SL28 & SL34 Process：Washed Altitude：1600 masl Cooperative size: 800 members Crop：2019/2020 ABOUT Kiamabara is located at the heart of the Nyeri district and is one of Mugaga FCS’ s five washing stations. It counts 1,500 members who produce around 1,700 bags per year. Most of the farmers delivering coffee cherries to Kiamabara grow SL28 and SL34 varieties. The region’s soil is mostly clay loam and stretches all the way to the forests at the foot of Mount Kenya. The flowering happens between February and April and the harvest takes place between October and January. The name Kiamabara means “many roads”, as the washing station is located in a central area where many roads come crossing. The washing station uses the water from the nearby Kirigu river to process the coffee. PROCESSING The cherries are hand-sorted before pulping. The resulting parchment coffee is then fermented overnight in tanks in order to break down the remaining mucilage. After fermentation, the parchment is then washed and graded into P1, P2, P3 and P lights. The last stage is the drying, done on African raised beds, which takes between 9 and 15 days.