Kenya - Nyeri - Kamoini - Natural Process

Kamoini Natural Playlist

We taste: jammy notes of red currant and raspberry and strawberry preserves complemented by a raw sugar sweetness a full body and juicy, citrus-toned brightness

Producer: Small-holder producers / Kamoini Coffee Factory

Region: Nyeri, Kenya

Elevation: 1,825 meters above sea level

Varietal: SL-28

Process: Natural Process

Coffee Story

Natural processing in Kenya is very atypical. So atypical, in fact, that this is only the second or third natural Kenya we have cupped in our 17+ years of roasting and it is the first we have purchased. Ask anyone in the specialty coffee industry and their experience with Kenyan naturals is likely very similar. Although Kenya is situated in a perfect climate zone to produce natural processed coffees and borders Ethiopia, a country well-known for outstanding naturals, the processing style never took hold in Kenya. Considering recent droughts and increased water scarcity in the region, natural processing could start to gain popularity as a solution to producing specialty coffees without the use of water. If we do start to see a trend towards more naturals being produced in Kenya, this coffee is great proof that the process is a viable way to both save water and produce incredible coffee.

Kamoini factory is located in Nyeri, Kenya and serves small-scale farmers whose farms average .5 hectare in size and sit at an average elevation of 1,850 meters above sea level. After being delivered to the factory (washing station), the coffee is sorted by hand to remove defects and under and over ripe coffee. In the case of this natural, it is then placed on raised beds to dry where it is turned multiple times per day to promote even drying. The coffee is sorted throughout the drying to remove any defects that may have made it through initial sorting.

What we love most about Kenyan coffee is the extremely lively acidity which, in the best lots, is balanced perfectly by a deep sweetness and smooth, full body. This coffee comes with all of that and with an even more complex acidity and amplified sweetness. In the cup look for notes of mixed-berry jam, red currant, citrus and raw sugar.

Brew Guide

Hario V60 Dripper

This recipe highlights the fruited aspects of the coffee while resulting in a rich, sweet and vibrant cup.

Recipe

Coffee: 25 grams

Grind size: 5.5 on the Fellow Ode (medium)

Water: 375 grams at 205˚F

Coffee to Water Ratio: 1:16

Brew Time: 3:00

Method

1.     Rinse filter

2.     Add ground coffee

3.     Start timer and saturate grounds with 50g, or so, of water.

4.     Let bloom 30 seconds.

5.     Slowly pour another 285g of water on the coffee, taking care to evenly saturate the grounds. You should end up with 335g of water poured by about 2:25.

6. Swirl brewer to ensure an even draw down of water through the bed of coffee.

7. After all water draws down, remove the brewer from your carafe.

8. Add 40 grams fresh, hot water to the carafe to dilute the brew to the proper strength.

9. Swirl the carafe once more to ensure the brew is homogenized.

10. Pour and enjoy!

Brew Guide

Aeropress Brewer

This intense aeropresso brew results in a very vibrant cup with strong jammy fruit and floral notes and a full, silky body.

Recipe

Coffee: 16 grams

Grind size: 4 on the Fellow Ode (medium-fine)

Water: 200g at 200˚F

Coffee to Water Ratio: 1:12.5

Brew Time: 1:30

Method

1.     Rinse filter

2.    Invert aeropress and add ground coffee

3.     Start timer and saturate grounds with 50g water. Stir coffee slurry to ensure all of the grounds are saturated.

4.     Let bloom 30 seconds.

5.     Add another 100g water to the brewer and stir.

6. At 1:00 stir coffee again and screw filter onto top of brewer.

7. Flip brewer onto a carafe or cup and press the plunger slowly and evenly so that you have finished the press at 1:30.

8. Add 50g clean, hot water to the carafe or cup.

9. Stir or swirl to ensure your brew is properly mixed. Pour and enjoy.