Kenya Kainamui AA (Light roast)
Ngariama, Gichugu, Kirinyaga
SL-28, SL-34, Ruiru11, Batian, K7
Orange, Raspberry, Green apple, Mint grape
Kenya with an intense acidity of orange and fruitiness of raspberry and green apple. It gets rich and complex taste when it cools down. Enjoy the long aftertaste like mint grape.
Kainamui processing facility is located near to the town of Ngariama, in the Gichugu region of the Kirinyaga district. There are around 1800 farmers working at Kainamui, and 600 of them are female workers- each owns a farm with an average of 200 coffee trees. In this area people are also growing shade trees such as grevellea, macadamia, eucalyptus and other crops like tea, maize and bananas.
The factory is receiving a training program run by their government's agricultural ministers and other agro-companies upon their visit. The agricultural co-op also provide a variety of financial supports and loans available for the farmers so that they can pay for their tuition fee and production costs etc.
We purchased varieties of green beans including this Kenya from Cafe Imports, which is one of the biggest importers in the world along with Nordic Approach.
This Kenya Kainamui AA is a lot purchased from Mr. Tsujimoto (Cafe Imports) at the SCAJ2019 venue last year. There were 8 kinds of Kenya coffee on the table, and we were instantly drawn to this for its powerful and rich aroma of cassis and grape, with a long lasting umami.
Kurasu's roasting principle is quite simple- we try to find a sweet spot between an acidity that kicks your tongue, and a sweetness that gives the cup a good balance.
Green beans give out sharpness if you roast them quickly, and by slowly roasting you can get more sweetness out of it. We usually finish roasting at 9 minutes and 40-50 seconds, to get the goodness out of the raw material. If the roasting time is too short it will be too acidic and undrinkable, and if it's too long it will then be sickly sweet.
Of course every case would be slightly different- for this Kenya Kainamui AA, we roasted for a relatively long time and as smooth as possible.
For Kenya, which has the highest acidity among all the origins, we think it is hard to bring out the good flavor if the roasting duration is too short. If you roast too fast, the acidity will be dull, and if too slow, it will be bland. In order to obtain a good acidity with the balance of sharpness and sweetness, we roast in a slightly low pressure after soaking. The first crack came at 8’48’’, which is 15~20 seconds longer that other washed coffee. After the first crack, taking 6 seconds to drop to the lowest power set, and develop for 1’12’’. We wants to bring out the sweetness as well as the acidity by roast as lightly as possible.
1st crack: 08: 48, Duration: 10’00’’, End temp: 196 ℃.