Kenya | Regional smallholder blend, Washed

Country: Kenya

Regional smallholder blend

Taste notes – blackcurrant jam, bean-to-bar chocolate, black tea.

This lot has been washed and sun-dried on so-called African drying beds. Like a multifaceted gem, it showcases the diverse range of flavours this origin can offer. 

Small Kenya intro

Kenya, characterized by its volcanic red soil and elevated altitudes, is renowned for a coffee flavor profile that consistently distinguishes itself during cupping assessments. The inception of coffee cultivation in Kenya can be traced back to the late 1800s when it was introduced by French missionaries. The variety they introduced was Bourbon, originally sourced from an island known as Bourbon Island (now referred to as La Réunion island), and subsequently propagated throughout the nation.

Varieties

This Kenyan blend brings together four of the most beloved coffee varieties from this region: SL28, SL34, Ruiru 11, and Batian.

The SL28 variety stands as a shining achievement from Scot Laboratories, renowned for its exceptional cup profile. Their mission was to develop and maintain robust coffee varieties capable of withstanding drought and coffee tree diseases. SL28 is celebrated for its resilience in the face of drought and its bright, juicy flavor profile. This popularity extends beyond Kenya's borders, with experimental cultivation in countries such as El Salvador, Panama, Nicaragua, and more.

Similar to SL28, SL34 also originates from Scot Laboratories in Kenya. It's considered one of the more vulnerable varieties in its region, susceptible to various diseases. However, when nurtured and cared for correctly, it can produce an outstanding cup profile that's hard to match. It's another variety that has been experimented with in Central America and other corners of the world. Astonishingly, some SL28 and SL34 trees are still producing quality yields after 60-80 years, showcasing the exceptional cup characteristics we cherish from Kenyan coffee.

Another key player in this blend is Ruiru 11, which was introduced in the 1980s. This variety owes its existence to a devastating coffee berry disease (CBD) epidemic in 1968 that decimated 50% of Kenya's coffee production. In response, the Coffee Research Station in the Ruiru region initiated an intensive breeding program to create varieties resistant to CBD. Ruiru 11 is renowned for its chocolatey and dried berry flavor profile.

The fourth jewel in this blend is Batian, also developed by the same Coffee Research Station that developed Ruiru 11. Batian was conceived to inherit the bright and juicy qualities of the SL varieties while maintaining disease resistance akin to Ruiru 11. The results were a resounding success, and this variety was introduced to farmers in 2010, making it the youngest coffee variety cultivated in Kenya."

Processing

Coffee cherries are grown and handpicked by Kenyan smallholder farmers through different regions. Following the harvest, they are transported to the local washing station, where they undergo rigorous quality assessment and are then passed for further processing. Within the washing station, the cherries undergo a methodical sorting process which is followed by depulping and washing coffee beans with freshwater. Then the beans are fermented in water tanks to effectively remove any residual pulp. Afterward, they are sorted both by size and quality, and are laid out on African beds to be sun-dried for an extended period, often exceeding 20 days.

Ultimately, the dried beans are removed from their hulls and packed into jute bags for their transcontinental journey.