A very complex coffee, this Kenya Kiamugumo alternates between a comforting clove and spice profile, to a very dynamic and juicy cup with gooseberries and candied lime. Pay close attention to how you brew this one- small changes profoundly affect the overall cup. 
 
Sourced for us by the good folks at Café Imports, Kenyan coffee and Kenyan coffee buying stand out from the rest of the specialty coffee world for a few reasons: 

Kenyan Coffee 

Kenyan coffee is typically a “washed” process coffee, but it is washed in a way that is unique to Kenya. Once the coffee is harvested it is depulped the same day, fermented in open-air concrete or cement tanks for 24–48 hours, washed thoroughly, and then soaked underwater for another 12–72 hours. It is then spread on raised beds to dry. That extra post processing “soak” gives what many argue Kenyan coffee it’s unique flavor profile 

Kenya Coffee Buying 

Kenya has two main buying methods; the traditional auction and the “Second Window.” In the traditional auction method, during harvest, exporters, importers, brokers, and basically anyone else interested in buying coffee meets at the Nairobi Coffee Exchange during harvest season and cups one to three hundred cups per day selecting lots and bidding on them electronically. It is a high pressure, fast paced environment and lasts all harvest. The “Second Window” is an avenue where those same buyers can purchase directly from co-ops and estates through more traditional negotiations and contracts. Often, these are more longstanding relationships where both parties have invested time and resources in each other. Café Imports selects and purchases through both methods, sending their Kenyan coffee buyer to live in Kenya for 2-3 months out of the year while buys are set. 
 
We feel incredibly lucky to be a part of such a dynamic process and receive such incredible coffees. 

Enjoy!