Kenya - Single Origin Coffee
Kenya - Single Origin Coffee
Kenya - Single Origin Coffee

Kenya - Single Origin Coffee

Regular price $16.00
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Beans

Short & Sweet

Origin: Embu region of Kenya

Roast Level: Medium

Flavor Notes: Sweet and Creamy with tangy fruit acidity; chocolate, apple and citrus fruit flavors

The Coffee

Known for fruity and well-balanced flavors, this single origin coffee is a medium roast offering a sweet and creamy taste in every sip. This specific African bean comes from Embu, a region in Kenya bringing with it tangy fruit acidity of chocolate, as well as apples and citrus fruits. This is one of our most popular coffees at Thrive Coffee. We love this bean in espresso shots for a smooth sweet tasting shot. It also pairs well in drip coffee and pour-overs.

The Story

Established in 1964, the Kathakwa factory is situated in the central part of Kenya in Embu County. This origin is well-known for producing high-quality coffees. It is affiliated with the Kibugu Farmer Cooperative Society (FCS), and the factory serves two nearby villages of Kibugu and Nguviu. Other crops grown in the area include passion fruit, maize, beans, and tea. Kathakwa factory manager, John Njue Kamwengu, and a few permanent staff handle the harvests on the farm. Their daily responsibilities include weighing cherry, selecting and grading the coffee, handling cash, and addressing the farmer’s needs. The area experiences two seasons of rainfall, the long rains from March to May and the short rains from October to December. On average Kathakwa factory will receive 1500mm of rain per year.

Production cycle follows the standard timeframe with main crop harvested October through December/January and fly crop harvested April through June. After picking, ripe cherry is brought to the factory by smallholder farmers. Here it undergoes processing to remove the skin and pulp—known as the wet processing method. The factory is currently using a three disc pulper to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, and using flowing water in channels to clean and density sort the coffee, the clean parchment ends up in a soaking tank, where the coffee is submerged in water for an additional 12–24 hours.

Finally, the coffee is brought out on the raised drying tables where it undergoes several rounds of hand sorting. Time on the drying tables depends on climate, ambient temperature and total production volume undergoing processing. Drying can take from seven to 15 days in total.

•Information credit via C. Dormal LTD