Kerugoya AA #026 {Traditional Washed}

Ficha Tecnica:
Tostador: Scenery Coffee
Origen: Kerugoya, Kirinyaga, Kenia
Productor: Inoi Farmers Cooperative Society – Fábrica Kerugoya
Varietal: SL-28, SL-34, Ruiru 11, Batian
Proceso: Lavado Tradicional
Altitud: 1.650 - 1.900 msnm
Cosecha: 25/26
Perfil: Ribena · Tomate Costoluto Genovese · Ruibarbo
Formato: 200 g
Tueste: Ultra Light (Filtro)
Ideal para: Filtro
Por qué nos gusta: Su carácter keniano clásico en el eje grosella negra/tomate, con una base dulce y brillante que evoluciona hacia ruibarbo al enfriarse.
Quién debería comprarlo: Ideal para quienes echan de menos un Kenia lavado clásico, jugoso y vibrante, con mucha grosella negra y un toque de tomate como nota de apoyo.

Nos dimos cuenta pronto en la temporada de que este era un gran año para los kenianos, así que dimos el salto de contratar algunos lotes más, y estamos muy contentos de haberlo hecho. Como segunda fábrica de la Inoi FCS (junto a la repetidora Kaguyu), este es uno de los kenianos más clásicos que hemos presentado desde el Karumandi AA del año pasado. No te das cuenta de cuánto echas de menos ese toque ligeramente salado-dulce-brillante de grosella negra y tomate hasta que pasas una cosecha entera sin él.
En los oscuros días de antaño, solíamos pensar que cualquier rastro de tomate en un Kenia era un defecto de tueste. En cambio, hemos aprendido a quererlo, siempre que no sea el protagonista de la taza sino una nota de apoyo a los sabores morados y rojos. Una característica, no un error.
En taza: un keniano clásico. En nariz encontramos aromas a cordial de grosella negra, azúcar moreno y tallo de tomate fresco. En taza caliente es todo grosella negra, muy parecido a una Ribena templada, con una base rica, dulce, brillante y casi cárnica que recuerda a un tomate Costoluto Genovese maduro, con mermelada de mora e hibisco como notas secundarias. A medida que se enfría se vuelve más brillante y chispeante, como una soda de ruibarbo, con un toque de rosa.
Las cerezas maduras se recolectan y se entregan en la Fábrica Kerugoya, con una preselección y clasificación previa al despulpado. Durante el despulpado, el café se clasifica por densidad a través de canales hacia tanques de retención. El pergamino despulpado se fermenta bajo el agua antes de lavarse con agua limpia a través de canales de clasificación, que usan la gravedad para separar por densidad. El pergamino se remoja de nuevo brevemente en agua limpia antes del secado en camas elevadas, con sombra de plástico durante las horas más calurosas para reducir el daño por temperatura.

Welcome to Scenery Coffee Roasters! We were founded by a trio with a combined 3 decades of coffee industry experience, striving to be refreshingly straightforward in a field often characterised by fierce competition - both commercial, and in the drive to differentiate.

Instead of joining the race to be the cheapest, or indeed the most exclusive, we choose to focus on honesty, humbleness, and openness. Our mission is to source, roast, brew, and sell coffees we truly love, and we hope you will too.

We respect the coffee industry and define ourselves not by opposition to others, but by our own terms, revisiting old ideas with fresh eyes, while remaining open-hearted to the innovative concepts reshaping the world of coffee.

We won't assert that we are the best, the most sustainable, ethical, unique roasters around. What we will claim is that we will genuinely strive to do our best, to continually improve, and to present our wins (and our failures) openly. As we grow, our ability to have a positive impact grows too.

But to stand for nothing would be to shirk responsibility. We’re committed to ethical business practices, especially when it concerns transactions with marginalized groups, acknowledging the global climate crisis, and embracing the concept of a circular economy. We plan to release a straightforward yearly report that allows you to hold us accountable for our actions, while we navigate the challenges of sustainability as a small business.

We appreciate and respect every actor in the coffee value chain. We believe that each actor, from the farmer to the importer to the consumer, adds a unique layer to the coffee experience. We will seek to promote and facilitate connections between each layer, and we look forward to inviting you to our community and revealing more of our plans in this area.

Instead of asserting a mission to 'educate' consumers, our philosophy as Scenery is not to teach, but to share. For those who desire to delve deeper into the world of coffee, we are an open book, offering a view “behind the scenes”. But for those who simply enjoy their brew, we respect and value your choice.

We value fairness over profit and in our commitment to this, we don't shy away from delivering a broad range of coffee offerings, each embraced and appreciated for both the joy of its purpose, and of its unique values. Understanding the balance between cost, quality, and ethics in coffee sourcing isn't always easy, and as part of our honest discourse, we will try and share what the challenges are in balancing these three elements without sacrificing the latter.

Because of this, we offer responsibly sourced coffees at different price points, Some are simple, everyday brews that are easier on the wallet. Others are more special, a treat for the taste buds, and a nod to the hard work of the farmers.

We have a particular interest in sourcing coffees that offer higher value addition for producers, high impact buying, as well as progressive processing.

Using our Loring S35, we roast coffee the way we want to drink it ourselves. Truthfully, we don't particularly enjoy the flavours of "roast" - the generic flavours that come from the interaction of heat and time inside the roaster, that can be applied to any coffee from the best to the worst.

Rather than indicate roast degree by colour, we signify the amount of roaster "influence" you can taste on each coffee - from lightest (lighter than "Nordic") to light, medium, heavy - signifying how hard we've pushed a coffee in a certain direction, and how much you can taste that effect. We don't believe in "roasting for sweetness" (believing that to be a false economy), but instead in buying sweet coffees and letting them speak for themselves.

Working with importers we commit to purchasing coffee early, whilst it is still in origin, and release coffees as they land in the UK - ensuring our offer changes with the seasons and producers are given a surety to their sales.

We work with illustrator Lucas Garcia to develop an illustration for each farm or producer that represents not only the landscape and geography of the region the coffee was grown in, but also the flavour profile and vibe of the lot - maintaining visual consistency for each coffee year over year, tweaking as needed when the profile changes with the season.

From an everyday brew to an extraordinary special release, our aim is to do the best we can without overstepping our ethical boundaries or sacrificing on quality. No grandiose promises, just a genuine attempt to do right. And in the end, showcasing the wonderful flavours of coffee, each lot a captured snapshot of the tropical scenery upon which it was grown.

Our vision is profoundly straightforward: to offer a humble coffee experience, rooted in fairness, authenticity, and a genuine love for what we do. We’re here to share the coffee we love, hoping it finds a place in your heart too.