PHILOCOFFEA 438 KENYA Kiunyu AA

Kirinyaga, located in the southwestern foothills of Mount Kenya in central Kenya, is a world-renowned region for producing high-quality coffee. With elevations ranging from 1,600 to 1,800 meters, the fertile volcanic ash soil formed by Mount Kenya's volcanic activity provides an ideal natural environment for coffee cultivation. Coffee grown in this region not only boasts a vibrant and lively acidity but also features a smooth, full-bodied texture.

The batch we are introducing today comes from the Kiunyu washing station in the Kirinyaga region. Kiunyu has been in operation since the 1960s and has a long history. It is now part of the Karithathi Cooperative. Around 3,000 smallholder farmers in the surrounding area bring their harvested coffee cherries here, where staff carefully manage every step of processing.

After harvest, the coffee cherries are first carefully hand-sorted to select only fully ripe red cherries. The pulp is then removed using a flotation pulper, followed by fermentation, washing, and soaking. The beans are then placed on African beds and raised to dry for approximately three weeks. During drying, staff cover the beans with tarpaulins in the blazing sun and at night to carefully control the drying speed and maintain uniform moisture throughout the beans. Furthermore, the washing station makes excellent use of the abundant, clean water from the nearby Karithathi River and its water storage facilities, allowing it to consistently produce high-quality washed coffee year-round—another of its key advantages.

This Kiunyu is a memorable coffee with a rich, sweet sweetness. Even those who do not often drink Kenyan coffee are highly encouraged to try it.

The green beans have a relatively low moisture content of approximately 9.5%. During sample roasting, we initially tried controlling the heat during the first half of the roast, but the resulting flavor was somewhat flat. Therefore, this time we applied ample heat from the beginning to bring out its unique flavors and acidity more clearly and vividly.

Freshly brewed, it releases juicy aromas reminiscent of navel oranges and red cherries, with an aftertaste accompanied by the refreshing, pleasant fragrance of Earl Grey tea. As the temperature gradually drops, the sweetness of stone fruits such as apricot and yellow peach slowly emerges, and the mouthfeel becomes silky smooth and creamy, giving the overall experience a gentler, more subdued character. While retaining Kenya's signature brightness, it is also supported by a deep sweetness, making it a wonderful coffee that is enjoyable right down to the last drop.

As I write this, I am also tasting this coffee. Its gentle sweetness feels like a warm word of encouragement. I hope this coffee brings you the same sense of companionship and strength.