Kenya Murang'a AA

Sugarcane, Candied Lemon, Pineapple, Rose Hips

This Kenyan banger comes from Murang’a, a growing region with everything going for it: volcanic soil, high elevation, and delightfully unexpected apostrophes. Coffees from Murang’a are produced by smallholder farmers, who manage harvests and sort cherries before delivering them to local mills. In this case, the Kangunu Mill handled processing: pulping, fermenting, washing, and finally drying the coffee for 2–3 weeks.

This is an AA brew, the largest bean size in the Kenyan classification system. Over time, people have come to conflate that grade—which refers to screen size—with quality. That’s a bit of a misconception. Not every stunner from Kenya is an AA. That said, many AAs happen to be pretty mindblowing, so while not explicitly a quality marker, the AA label can be a decent proxy for flavor.

This cup brews remarkably sweet. It's got raw, resonant sweetness that recalls sugarcane. In typical Kenyan fashion, that sugar acts as a frame for sparkly acid. Candied lemon peel and ripe pineapple form the cup’s bracing core, and man, are they a delight. Also true to origin is a dash of spiced aromatics, the kind of thing you’d catch in herbal tea. In particular, rose hips stand out, lending a delicate lift to the otherwise amped flavors.

• Process - Washed
• Mill - Kangunu
• Region - Murang'a
• Varietal - SL-28, SL-34, Batian
  

Best for:

• Pour Over
• Aeropress
• Drip Machine