At Familia Osorio, we love Kenyan coffees. We always have a Kenyan coffee on our monthly menu. We wanted to have it again in espresso, and we had no doubt that with Kangema we would find the fruitiness that has been with us all this time.
This batch belongs to a small group of producers of Kanyenyain. The harvest is carried out by careful manual selection when the coffee cherries are perfectly ripe and are delivered to the washing station on the same day.
Kenya has two harvests: the main harvest and the early harvest. The main harvest is collected from September to December, while the early harvest is collected from May to July each year. This batch belongs to the early harvest.
THE STATION
The Kangema washing station (or factory, as they are called in Kenya) is located in the central region of Kenya, in the county of Kanyenyaini.
The Cooperative Society of Coffee Growers of Kanyenyaini manages Kangema's washing station, which processes the cherries of 300 small producers, who typically cultivate between 400 and 500 coffee trees.
The cherry sorting process ensures that only the best cherries are used, and the lower-quality ones are discarded. This entire process is done by hand, cherry by cherry! After processing, the parchment is removed, leaving the coffee beans. It is at this point that the station workers sort the coffee by size, resulting in the AA, AB, and PB grades.
Farmers mainly cultivate SL28 and SL34 varieties, but as is the case with almost all cooperatives in Kenya, it can be mixed with other cultivars such as Ruiru 11 and Batian; although the latter are present in a very small proportion compared to the SL varieties.
THE GRAINS
Producer: S. Coop. Farmers of Kanyenyaini
Origin: Kanyenyaini
Process: Washing
Variety: SL 28, SL 34
Altitude: 1,800 meters above sea level
Tasting notes: Fruity, enzymatic fragrance. Citrus aromas reminiscent of orange. Honeyed sweetness with vibrant acidity. Round body with a chocolatey finish.
THE IMPORTER
The importer is our friend Mateo from XORXIOS. He's a green coffee importer based in Galicia. In our opinion, he's one of the best people we've met in this small world of specialty coffee.
THE RECIPE
We offer these guidelines to help you develop a recipe, but keep in mind that it may change depending on the equipment you use, the mill, and the water.*
We offer these guidelines to help you develop a recipe, but keep in mind that it may vary depending on the machine, mill, and water you use.*
IN 18 grams of coffee
OUT 40 grams in a cup
Time of 25 - 27 seconds.
Coffee boiler temperature 92ºC
Water pump pressure 7 bar
*La Marzocco, Linea PB
*Victoria Arduino, Mythos One
*Osmosis water, 130 ppm
