Kenya Tano Ndogo Lot 3
This lovely coffee comes from the wet mills of Tano Ndogo. Produced by the Muuru brothers. Due to the washed process, you get an incredible depth and clarity from this coffee bringing out all the fruity flavours, producing a cup almost like Ribena.
||Full Bodied | Berry | Juicy
||Gitwe Village in Kiambu County
||Muuru Brothers (Francis, David, James, John and Joseph)
||SL28 & 34
Tano Ndogo was established in 1965 and is exclusively using the variety SL28 where of course the most nuanced coffee characteristics can be found. This, along with a good altitude of 1,820 MASL brings about some great complexity in the cup. Furthermore, the Muuru brothers, Francis, David, James, John and Joseph, are experienced coffee farmers as can be seen by the excellent condition of their trees which they hope will each yield a respectable 30 KG of cherry in the harvest of 2018/19. This year the farm produced around 180 bags of coffee in total.
The Tano Ndogo wet-mill processes coffee using methods typical throughout Kenya. Local people are paid to pick the ripe coffee cherries between October and January and these are pulped using disc pulpers in the wet mill. The water used to convey the resulting mucilage coated beans also aids quality separation by density since heavier beans sink in the water whilst lighter beans float on the surface. By channelling these beans separately three grades of parchment coffee are created; P1 (the best), P2 and P3. The parchment coffee is then channelled into large tanks where dry fermentation occurs during the following 24 hours or so. Once the mucilage is loose, the beans take on a pebble-like feel and so the fermentation process is halted by washing the beans in channels full of water, where further quality separation takes place, since low grade ‘floaters’ can be directed away from the dense high-quality beans. Next the parchment coffee is channelled to a soak tank where it sits in cold water for around 24 hours, a process which develops the amino acids within the beans and is thought to contribute to Kenyan coffee’s unique flavours.
Next the parchment is laid in a thin layer upon raised beds and allowed to dry under the sun for between 11 and 14 days. The coffee then undergoes a period of storage or ‘resting’ before being delivered to a mill where the parchment will be removed, and the coffee screened and cleaned to remove any defects. It will then be graded by size to create AA, AB, PB etc and finally it will be packed in grain-pro lined bags or in vacuum packs ready for export.
Tasting Notes: Full Bodied, Berry, Juicy