Apollon's Gold - Las Guayacanes - Washed Pink Bourbon | Colombia
Kenya — Mugaga Cooperative Kiamabara Factory SL28 (Washed)
Tastes Like — 🥭 Passionfruit • 🍈 Guava • 🍈 Melon
DETAILS
- Producer: Mugaga Cooperative
- Factory: Kiamabara Factory
- Region: Nyeri, Kenya
- Varietal: SL28
- Process: Washed
- Altitude: 1600 MASL
- Degassing: 30–50 days post roast
- Size: 250g
INTRO
Our first purchase from Kiamabara was a lot in 2018. Their coffee left a pretty good impression to us, with bright tropical flavours so this is our 2nd purchase from the factory, after 7 years of the first purchase.
THE PRODUCER
Whilst the other Kenya in our lineup, Gititu, is a great lot that reminds us of those Kenyas in the good old days, with black currant flavours and red wine vibes, Kiamabara represents the other side of Kenya in a perfect way. This lot is full of bright and tropical flavours that we seek for in a modern Kenya coffees, with its underlying rich sweetness that creates amazing balance in the cup.
The Mugaga Cooperative operates the Kiamabara Factory at 1600 metres above sea level in Nyeri, one of Kenya's most prestigious coffee-growing regions. Their commitment to quality processing has created coffees that showcase the bright, tropical character of modern Kenyan specialty coffee whilst maintaining the depth and sweetness expected from this renowned origin.
THE PROCESS
The Washed process at Kiamabara Factory involves:
- 🍒 Hand-Picked at Peak Ripeness — Selective harvesting
- 👁️ Hand-Sorting — Only the best cherries selected
- 🔧 De-Pulping — Mechanical removal of skin
- 💧 Fermentation — Traditional Kenyan wet fermentation
- 🌊 Channel Floating — Density sorting through channels
- 🚿 Soaking — Fresh water soaking
- ☀️ Raised Bed Drying — Careful drying with turning and hand-sorting
This meticulous Kenyan washed process creates the bright tropical flavours and rich underlying sweetness characteristic of modern Kenyan coffee.
THE CUP
Perfumed passionfruit, followed by guava flavours, and sweet melon notes in the finish. This lot is full of bright and tropical flavours that we seek for in modern Kenya coffees, with its underlying rich sweetness that creates amazing balance in the cup. Our 2nd purchase from Kiamabara Factory after 7 years, representing the bright, tropical side of Kenyan coffee.
Flavour Notes
- 🥭 Passionfruit
- 🍈 Guava
- 🍈 Melon
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
What does 'Filter' or 'Espresso' Roast mean?
Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!
Kenya — Mugaga Cooperative Kiamabara Factory SL28 (Washed)
Tastes Like — 🥭 Passionfruit • 🍈 Guava • 🍈 Melon
DETAILS
- Producer: Mugaga Cooperative
- Factory: Kiamabara Factory
- Region: Nyeri, Kenya
- Varietal: SL28
- Process: Washed
- Altitude: 1600 MASL
- Degassing: 30–50 days post roast
- Size: 250g
INTRO
Our first purchase from Kiamabara was a lot in 2018. Their coffee left a pretty good impression to us, with bright tropical flavours so this is our 2nd purchase from the factory, after 7 years of the first purchase.
THE PRODUCER
Whilst the other Kenya in our lineup, Gititu, is a great lot that reminds us of those Kenyas in the good old days, with black currant flavours and red wine vibes, Kiamabara represents the other side of Kenya in a perfect way. This lot is full of bright and tropical flavours that we seek for in a modern Kenya coffees, with its underlying rich sweetness that creates amazing balance in the cup.
The Mugaga Cooperative operates the Kiamabara Factory at 1600 metres above sea level in Nyeri, one of Kenya's most prestigious coffee-growing regions. Their commitment to quality processing has created coffees that showcase the bright, tropical character of modern Kenyan specialty coffee whilst maintaining the depth and sweetness expected from this renowned origin.
THE PROCESS
The Washed process at Kiamabara Factory involves:
- 🍒 Hand-Picked at Peak Ripeness — Selective harvesting
- 👁️ Hand-Sorting — Only the best cherries selected
- 🔧 De-Pulping — Mechanical removal of skin
- 💧 Fermentation — Traditional Kenyan wet fermentation
- 🌊 Channel Floating — Density sorting through channels
- 🚿 Soaking — Fresh water soaking
- ☀️ Raised Bed Drying — Careful drying with turning and hand-sorting
This meticulous Kenyan washed process creates the bright tropical flavours and rich underlying sweetness characteristic of modern Kenyan coffee.
THE CUP
Perfumed passionfruit, followed by guava flavours, and sweet melon notes in the finish. This lot is full of bright and tropical flavours that we seek for in modern Kenya coffees, with its underlying rich sweetness that creates amazing balance in the cup. Our 2nd purchase from Kiamabara Factory after 7 years, representing the bright, tropical side of Kenyan coffee.
Flavour Notes
- 🥭 Passionfruit
- 🍈 Guava
- 🍈 Melon
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
What does 'Filter' or 'Espresso' Roast mean?
Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!
Description
Kenya — Mugaga Cooperative Kiamabara Factory SL28 (Washed)
Tastes Like — 🥭 Passionfruit • 🍈 Guava • 🍈 Melon
DETAILS
- Producer: Mugaga Cooperative
- Factory: Kiamabara Factory
- Region: Nyeri, Kenya
- Varietal: SL28
- Process: Washed
- Altitude: 1600 MASL
- Degassing: 30–50 days post roast
- Size: 250g
INTRO
Our first purchase from Kiamabara was a lot in 2018. Their coffee left a pretty good impression to us, with bright tropical flavours so this is our 2nd purchase from the factory, after 7 years of the first purchase.
THE PRODUCER
Whilst the other Kenya in our lineup, Gititu, is a great lot that reminds us of those Kenyas in the good old days, with black currant flavours and red wine vibes, Kiamabara represents the other side of Kenya in a perfect way. This lot is full of bright and tropical flavours that we seek for in a modern Kenya coffees, with its underlying rich sweetness that creates amazing balance in the cup.
The Mugaga Cooperative operates the Kiamabara Factory at 1600 metres above sea level in Nyeri, one of Kenya's most prestigious coffee-growing regions. Their commitment to quality processing has created coffees that showcase the bright, tropical character of modern Kenyan specialty coffee whilst maintaining the depth and sweetness expected from this renowned origin.
THE PROCESS
The Washed process at Kiamabara Factory involves:
- 🍒 Hand-Picked at Peak Ripeness — Selective harvesting
- 👁️ Hand-Sorting — Only the best cherries selected
- 🔧 De-Pulping — Mechanical removal of skin
- 💧 Fermentation — Traditional Kenyan wet fermentation
- 🌊 Channel Floating — Density sorting through channels
- 🚿 Soaking — Fresh water soaking
- ☀️ Raised Bed Drying — Careful drying with turning and hand-sorting
This meticulous Kenyan washed process creates the bright tropical flavours and rich underlying sweetness characteristic of modern Kenyan coffee.
THE CUP
Perfumed passionfruit, followed by guava flavours, and sweet melon notes in the finish. This lot is full of bright and tropical flavours that we seek for in modern Kenya coffees, with its underlying rich sweetness that creates amazing balance in the cup. Our 2nd purchase from Kiamabara Factory after 7 years, representing the bright, tropical side of Kenyan coffee.
Flavour Notes
- 🥭 Passionfruit
- 🍈 Guava
- 🍈 Melon
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
What does 'Filter' or 'Espresso' Roast mean?
Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!
