KENYA - Murarandia
And once again I am late with the coffee bio! However this time my tardiness is because I have been barista-ing almost non stop this week. Which means I’ve had time to savor our June release every which way you can! So let’s talk about it, eh? This is a traditionally washed offering from the Murarandia Factory in Kenya. Even in a world filled with infusions and extended fermentations, there’s always room in my heart for the clarity and complex acidity of washed Kenyan coffee.
Let’s call this coffee an all purpose juggernaut. Today I had it prepared three different ways and each cup brought something exciting to the table. My pour over was bright and lively, featuring lime and stone fruit notes playing with a sugary finish. The acidity starts malic and develops to citric as the coffee cools. The after taste is my favorite part because it’s pure brown sugar. Like someone snuck a sugar cube into the cup when I wasn’t looking. Since I was working at the cafe, I also had it on batch brew. This cup had a less intense but rounder acidity that brought the fresh papaya note to the foreground. But for my money, the best way to experience it is espresso. The shot has a big syrupy body and is like drinking a shot of mango nectar. Definitely maybe my favorite espresso of the year. Definitely for sure good times no matter how you brew.
~ Joe
PRODUCER: MURARANDIA FARMERS’ COOPERATIVE SOCIETY, MURARANDIA FACTORY
VARIETY: SL 34, SL 28, RUIRU 11
PROCESS: WASHED
GREEN COST: $7.75/LB
TASTING NOTES: MANGO, PAPAYA, BROWN SUGAR
SCORE: 87
(250 grams whole bean)
And once again I am late with the coffee bio! However this time my tardiness is because I have been barista-ing almost non stop this week. Which means I’ve had time to savor our June release every which way you can! So let’s talk about it, eh? This is a traditionally washed offering from the Murarandia Factory in Kenya. Even in a world filled with infusions and extended fermentations, there’s always room in my heart for the clarity and complex acidity of washed Kenyan coffee.
Let’s call this coffee an all purpose juggernaut. Today I had it prepared three different ways and each cup brought something exciting to the table. My pour over was bright and lively, featuring lime and stone fruit notes playing with a sugary finish. The acidity starts malic and develops to citric as the coffee cools. The after taste is my favorite part because it’s pure brown sugar. Like someone snuck a sugar cube into the cup when I wasn’t looking. Since I was working at the cafe, I also had it on batch brew. This cup had a less intense but rounder acidity that brought the fresh papaya note to the foreground. But for my money, the best way to experience it is espresso. The shot has a big syrupy body and is like drinking a shot of mango nectar. Definitely maybe my favorite espresso of the year. Definitely for sure good times no matter how you brew.
~ Joe
PRODUCER: MURARANDIA FARMERS’ COOPERATIVE SOCIETY, MURARANDIA FACTORY
VARIETY: SL 34, SL 28, RUIRU 11
PROCESS: WASHED
GREEN COST: $7.75/LB
TASTING NOTES: MANGO, PAPAYA, BROWN SUGAR
SCORE: 87
(250 grams whole bean)
And once again I am late with the coffee bio! However this time my tardiness is because I have been barista-ing almost non stop this week. Which means I’ve had time to savor our June release every which way you can! So let’s talk about it, eh? This is a traditionally washed offering from the Murarandia Factory in Kenya. Even in a world filled with infusions and extended fermentations, there’s always room in my heart for the clarity and complex acidity of washed Kenyan coffee.
Let’s call this coffee an all purpose juggernaut. Today I had it prepared three different ways and each cup brought something exciting to the table. My pour over was bright and lively, featuring lime and stone fruit notes playing with a sugary finish. The acidity starts malic and develops to citric as the coffee cools. The after taste is my favorite part because it’s pure brown sugar. Like someone snuck a sugar cube into the cup when I wasn’t looking. Since I was working at the cafe, I also had it on batch brew. This cup had a less intense but rounder acidity that brought the fresh papaya note to the foreground. But for my money, the best way to experience it is espresso. The shot has a big syrupy body and is like drinking a shot of mango nectar. Definitely maybe my favorite espresso of the year. Definitely for sure good times no matter how you brew.
~ Joe
PRODUCER: MURARANDIA FARMERS’ COOPERATIVE SOCIETY, MURARANDIA FACTORY
VARIETY: SL 34, SL 28, RUIRU 11
PROCESS: WASHED
GREEN COST: $7.75/LB
TASTING NOTES: MANGO, PAPAYA, BROWN SUGAR
SCORE: 87
(250 grams whole bean)