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Kenya Kiamabara AB by Broadcast Coffee Roasters - image 0

DETAILS

Roasted by: Broadcast Coffee Roasters in Seattle, WA
Roast Profile: Light
Sourcing: Single Origin
Origin(s): Kenyan
Tastes: Raspberry, Green Apple, Golden Syrup
Varietal(s): Sl28, Sl34
Process: Washed
Elevation: 1600m

KENYA KIAMABARA AB #1290

Like Summer Fruits with Sweet Golden Syrup

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DETAILS

Roasted by: Broadcast Coffee Roasters in Seattle, WA
Roast Profile: Light
Sourcing: Single Origin
Origin(s): Kenyan
Tastes: Raspberry, Green Apple, Golden Syrup
Varietal(s): Sl28, Sl34
Process: Washed
Elevation: 1600m

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.

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Ratings & Reviews

★★★★★ 3 reviews

Share Your Thoughts
JARRIE 05/17/2022
★★★★★
"Tried a different sample bag this morning. This one was MUCH fresher and really enjoyable! Smooth and full bodied. Good caffeine level as well. Glad I gave it a second chance!"
COFFEESOFTHE WORLD 02/26/2022
★★★★★
"Caffeine: High; Grind Level: 40 (Breville Smart Pro Grinder); Settings: Gold Cup w/ 28 oz. water (Breville Precision Brewer); Review: I smell the tartness of the green apple and berry, with a hint of sweetness. Tart fruitiness that bites like green apple but has the sweetness of an unripe raspberry. Relatively sour, which doesn't quite subdue the acidity, so it still has a pretty sharp aftertaste. Tannins dry mouth a bit like a tea or an earthy red wine (Oregon Pinot Noir). I will drink black, but like some other African coffees I've tried, it's light bodied."
DAN 02/20/2022
★★★★★
"Pretty good light roast with notes of apple and lightly sweet. May be getting some more "