is backordered. We will ship it separately in 10 to 15 days.
Nectarine Honey, Plum, Gingersnap
Farmer: Gatatha Farmers Ltd.
Farm: Yara Estate
Origin: Kiambu District
Varietals: SL 34, SL 28
Process: Wet Pulping, Natural Fermentation, Sun Dried on Tables
The Yara Estate is situated in the Kiambu District just north of Nairobi. First established by an English settlement as an agricultural operation in 1902, the first coffee trees were not planted until 1930. The 640 acre estate was taken over by a local group of native Kenyan farm families in 1971, forming Gatatha Farmers Ltd., which owns and operates the estate to this day. In addition to coffee grown in the higher altitudes of the estate (around 1700m above sea level), tea and some subsistence farming occupies the lower altitudes.
At the cupping table, the Blanchard’s Coffee Roasting Co. team was quickly excited by this coffee. Kenyan coffees have a reputation for a juxtaposition of intense flavor and nuanced complexity, and the Yara AA did not disappoint.
The dry ground coffee had a distinctive, familiar aroma of Campbell’s Tomato Soup. Once in contact with hot water, those tomato soup notes moved to the background to be replaced by a wave of various flavors and aromas. As we tasted, we collectively experienced notes of red fruits, citrus, stone fruits, and sweet peppers. All of these complex fruit flavors were balanced with spice notes like coriander, anise, cinnamon and allspice. The mouth feel was soft and sweet, evoking the feeling of honey or gingersnap cookie. Overall, the team found the coffee both challenging and intriguing. We all found ourselves eager to come back to the cupping table again and again.
Because of the incredible complexity and depth of flavor with the Kenya Yara AA, we suggest brew methods that will highlight the wide variety of fruit and spice flavors inherent to the coffee. The Hario V60 or the Kalita Wave would both be excellent methods for brewing this coffee. We recommend a 1:16 – 1:17 ratio of coffee to water for both.
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