AA TOP KIAMWANGI
FLAVOUR Notes of lime, cedar and jasmine.
CREMA Thin, light with tiger stripes.
IDEAL ESPRESSO PREPARATION 16 Grams for double dose | 25 ml | 93°c | 30-32" | 9 bar
RAW PHYSICAL APPEARANCE Fresh, homogeneous, round bourbon MC = 10 % Screen size: 53 +18 45 +19
ROASTED PHYSICAL APPEARANCE Very homogeneous, regular bean growth Probat colorette: 90-100
Produced under shade by 200 small-scale farmers
Region Nyeri
Municipality Mathira
Altitude 1,750 MASL
Varieties SL28, SL34
Process method Natural
Harvest November -January
The Producer
Around 200 smallscale producing families in Mathira grow coffee at around 1700 metres asl. Sold and processed through Kiamwangi processing station, all of the production and harvest is done by hand.
ESPRESSO Final Score 84
Espresso cup profile
Cup Profile Notes
Rich olfactive fragrances ranging from jasmine to fresh citrus fruits. In the cup there emerge hints of cedar, ripe lemon and candied ginger with a persistent citric acidity accompanied by sweetness of white grape
CUPPING Final Score 88
Cupping Notes
Cupping profile
Floral fragrances of rose and jasmine, bright acidity of lemon and cedar, spices, candied fruits, silky body, rich, lively, well-balanced.
