Description
Kenya
Adumu
/everyday filter
| Country | Kenya |
| Region | Central Kenya |
| Farm | Adumu |
| Height | 1,550–2,000 meters above sea level |
|
Variety
|
Mixed Varieties |
|
Process
|
Washed |
TASTING NOTES
Panela, sweet lemon, citrus fruits
Juicy acidity, creamy body, and a clean finish
Kenia Adumu
Central Kenya encompasses several of the country's main coffee-producing regions, all located around Mount Kenya and easily accessible from Nairobi, the capital.
The soils surrounding Mount Kenya are known for their distinctive red color and high mineral content, creating ideal conditions for growing coffee and tea.
Due to the region's high altitude, the climate is generally cooler than in other parts of Kenya. Rainfall is relatively regular and occurs mainly during two seasons: the long rains, from March to May, and the short rains, from October to November.
Central Kenya is one of the country's main coffee-producing regions and plays a key role in one of Kenya's most important agricultural exports.
Harvesting and Processing
In the small-scale producer sector, harvesting is done by carefully hand-selecting the cherries when they reach their optimal ripeness. The cherries are delivered to the producers’ wet mills on the same day they are harvested.
Once received, the cherries undergo an initial sorting process to ensure that only the highest-quality cherries proceed to the next stage. The coffee is then pulped, fermented, and washed under careful supervision.
After washing, the parchment coffee is moved to raised drying tables, known as “African beds,” where it dries slowly in the sun. During this process, the coffee is stirred regularly and protected from intense sunlight during the middle of the day.
Once the coffee has reached the appropriate moisture content and has stabilized, the cooperatives transport it to the dry mill for final processing. There, the coffee is sorted by size and density to separate the beans that meet the AB grade.
About the AB Plus Classification
AB Plus is a blend of coffees carefully selected for their flavor profile, sourced from one or more of the coffee-growing regions in Central Kenya.
The AB grade refers primarily to bean size. In the Kenyan grading system, AB coffees typically consist of beans that are slightly smaller than those graded AA, although this does not necessarily imply lower quality in the cup.
