Coffee of the month - Kenya Kangunu PB
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Varietal – SL28, SL34, Ruiru and Batian
Preparation – Washed (dry ferment)
Location – Muranga county
Altitude – 1700+ masl
Importer - Horsham Coffee Roaster
We have another fantastic coffee from Kenya to share with you this month. It's not long since our last Kenya featured as a coffee of the month but this one is something a little different.
We visited the Kangunu co-operative washing station in 2016 and have been buying coffee from them and importing it directly most years since the initial visit. The coffee that they produce has always been excellent and we love being able to source directly from the same producers every year.
This coffee is a PB (also know as a pea berry) and comes from coffee cherry that has produces just one coffee bean. Usually a coffee cherry will contain two beans with a flat side and a rounded edge. Coffee cherry that contains just one coffee beans is referred to as a PB and will be oval in shape. In Kenya coffee is milled and sorted by size to seperate by shape and the most common are the AA, AB and PB (at least within the specialtiy coffee industry).
In Kenya, coffee is milled and sorted by size to separate by shape, and the most common are the AA, AB and PB (at least within the speciality coffee industry). This coffee is a PB (also known as a pea berry) and comes from a coffee cherry that has produces just one coffee bean. Usually, a coffee cherry will contain two beans with a flat side and a rounded edge. The coffee cherry containing just one coffee bean is referred to as a PB and will be oval in shape.
Producer Info:
The Kangunu co-operative processes coffee from just over 2000 producers in and around the Muranga county. If you click on the link you can see the exact location on google maps. Coffee is hand-harvested from small-hold farms and delivered daily for processing. Coffee is pulped to remove fruit and dry fermented in tanks for about 12 hours. The coffee is then graded in channels to separate by density and then soaked in clean water for about 8 hours. After the second soak, the coffee is dried on raised tables for 2 to 3 weeks. The co-operative and producers are Rainforest Alliance certified.
Tasting notes:
Kenya produces some of the worlds most complex washed coffees with high cup scores. This is a great example of a clean, juicy Kenyan coffee with wonderful blackcurrant, rhubarb and brown sugar tasting notes.