Iyego AA Kenya

€ 12.30

CUP SCORE 89.25 (scaa cup protocol)

Sweet tangerine, honey, citrus, chocolate

suggested for espresso and filter

 

PLEASE NOTE
We roast to order all coffees on Wednesday and Saturday, dispatching on next working day. Cut-off time is 8am UTC+1

 

Technical detail

Several  farmers           Kenya       
Producer             Country
 
    Murang'a          1750-1950 mt
 Region/Zone          Elevation   

 

    Washed               SL28 & SL34
Pulping process       Cultivar    

 

     October 15             Ferbuary 16
     Picked in              Landed in

 

      8000 kg              GrainPro bag
     Lot size                Arrived in
                                     Self-made
   Rubens Gardelli     drum roaster
  Roast profile by    Roasted on

 

 THE STORY BEHIND

The Iyego factory is located in the county of Murang’a which is a coffee growing region close to Kirinyaga which lies on the foothills of the Aberdares. The Iyego factory is the main wet mill of the Iyego coop which also includes the Mununga, Gatubu, Marimira, Kabiruini, Watuha, Gathima, Gitura, Kiarathe, Thangathi, Nyakahura and Kirangano factories. There are now around 8000 active members involved with this coop and each member has on average around half a hectare of land for coffee growing alongside macadamia, beans, banana and maize. The area has deep, well drained and fertile red volcanic soil at altitudes of around 1900 metres above sea level with 1305mm of rainfall annually.
The coffee is handpicked by the smallholder members and delivered to the Iyego factory where it is pulped. 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.