Kenya: Nyeri Chinga Peaberry

TASTING NOTES:
Caramel, apricot, lemon
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FINISH:
Caramel
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ROAST LEVEL:
Light-Medium
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SWEETNESS:
High (Caramel)
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ACIDITY:
High (Citrus-driven)
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BODY:
Medium (Juicy)
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DESCRIPTION:
Lemon zest, apricot and pleasant bitterness mixed with caramel, dark chocolate and herbs.

GROW REGION:
Chinga Factory was the second mill to be developed under Othaya umbrella in 1960. Factories are essentially small washing stations aligned with a particular society in Kenya, what we would call a cooperative.

HARVEST PROCESS:
Kenyan coffee's wet process type involves removing the cherry's skin and mucilage through pulping and water-based fermentation to create a bright, clean, and fruity cup. After pulping, the beans ferment in water for 12-36 hours to break down the sticky, sugary mucilage layer. The beans are then thoroughly washed and slowly sun-dried on raised beds to develop the distinct, flavorful, and high-quality coffee Kenya is famous for.
This is a peaberry outturn, which occurs when one of the two embryos that typically grow inside a coffee cherry fails to germinate, leaving only one seed to develop and grow into a small, rounded coffee bean. Peaberries can taste a little different than their flat bean counterparts, though this is not always the case.