KENYA IYEGO AA
19grams filtr 250g
1 w magazynie
Our Kenyan Iyego filter coffee comes from the county of Murang’a, a coffee growing region close to Kirinyaga, which lies on the foothills of the Aberdares. The area has deep, well drained and fertile red volcanic soil at altitudes of around 2000 metres above sea level with 1305mm of rainfall annually.
There are now around 8000 active members involved with the Iyego co-op and each member has on average around half a hectare of land for coffee growing alongside macadamia, beans, banana and maize. Growing fruit and vegetables in a mixed crop is important for the locals as they want to use the land efficiently without damaging the nutritious soil.
The coffee is handpicked by the smallholder members, delivered to the Iyego factory where it is pulped and then processed using the washed method.
This initially separates the dense beans from the immature ‘mbuni’s (floaters) using water flotation, which means the denser beans will sink and be sent through channels to the fermentation tank. This first stage of fermentation will last for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours.
Once the fermentation process is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage. The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellular structure of each bean to develop which results in higher levels of acidity and complex fruit flavours in the cup – it is thought that this process of soaking contributes to the flavour profiles that Kenyan coffees are so famed for.
The beans are then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. This first stage of drying can last around 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is then delivered to a private mill and put into ‘bodegas’ to rest – these are raised cells made of chicken wire which allows the coffee to breathe fully.
This dedication and commitment to quality is rewarded with exceptional tasting coffee. In our case we’re talking about fine nuances of nectarine, mango and lime.