Kenya Kiaga Fairtrade
This coffee is characterized by high acidity and ripe fruit flavors due to the combination of fertile soil, seasonal rainfall, and high altitude. Notes of dark chocolate paired with bold citrus flavors of mandarin orange, lemon and lime create a full body finish in your mouth.
This one is grown in the Kenyan highlands, between the Rutene and Ruarai rivers with cool temperatures and fertile central highlands. The farms fall between the Eastern end of the Great Rift valley and the Western slopes of Mt. Kenya, growing at about 6,230 feet in elevation.
The Kiaga is a wet processed bean, where fully ripe cherries are pulped and fermented for 1-2 days, washed and graded in water channels, then dried slowly over 2-3 weeks on raised beds until the moisture content is reduced 10%. The coffee is then delivered to the Othaya dry mill where it is rested in parchment for 3 weeks before being prepared, cleaned, and graded by bean size, before handpicked and bagged for shipping to us.
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$23.00 – $115.00Berries and fruit lead the flavor profile for this Ethiopian natural process. Strawberry, dried blueberries, even some raspberry, w/ some hints of lavender. We found an oh-so-subtle chocolate note at the end as well. It felt like a cousin of our Guatemalan Blue Ayarza in some ways. It’s a very full flavored coffee, solid and vibrant.
The location of where these beans come from has some mild debate in the uptight, snooty world of single origin coffees. While Bule Hora, and Gelana Abaya, where the beans are grown and then processed, respectively, are not technically right in Yirgacheffe, the towns are so close in proximity and employ the Yirgacheffe methods are used, that it is ruled to have a Yirgacheffe profile by the Ethiopian Commodity Exchange, and is therefore considered a Yirgacheffe coffee. Whatever it is, it’s a fantastic coffee that we all loved.
After being picked at elevations ranging from elevations of 5,100-5,700 feet, the beans are dried on raised beds for 18-21 days. During the hottest and sunniest time of the day they are raked frequently, and then covered to protect them from the sun, then uncovered for several hours to help the drying process, but then covered overnight to protect them from moisture (coffee beans are pretty high maintenance, eh?).
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Add to cartMORE INFOSample Pack of 6 Coffee Selections
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Add to cartMORE INFO3 Month Subscription Gift
$95.00 for 3 monthsWe have created a special, seasonal gift idea for friends and family. You pay upfront for this gift, a one-time payment, but we will continue to deliver two 12-ounce bags of coffee every 4 weeks for 3 months. This allows you to pay for it once, then have the gift keep on giving, and avoids the need for you to go in and cancel the subscription down the road.
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Select optionsAguilera Yellow – Honey Process
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The beans come from the hilly areas south of Costa Rica, closer to the Pacific Ocean, at an elevation of around 4,500 feet, in a tiny sliver called the West Valley. Farmed on a 150 acre piece of land that is owned by a family of 12 called the Aguilera Brothers (which also consists of some sisters), the average of 150 days of rain helps produce consistently great coffee. The farm extends into some very remote and inaccessible areas, which is part of why they hire 50+ workers each year to help with the harvest, all from the same local families each year, and paying a higher than average wage for the industry in the area.
Honey process is accomplished by a de-pulping of the cherry fruit, so that most of it is gone, however it isn’t washed afterward, leaving behind a sticky mucilage that is very honey-like in texture and taste. The coffee is then turned regularly to keep the mucilage consistent and sticking to the bean. This farm dries its coffee on tarps along a soccer pitch they built for the local community and its workers, making for happy workers and coffee beans that have something to look at as they dry their way into your grinder and cup.
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