Kenya AA Mihuti Microlot
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About Kenya AA Mihuti Microlot
New crop, arrived August 2016, vacuum boxed.
Each year we go through an extensive cupping to select some great Kenya examples which we then import directly. Our selections for the season have just arrived, late August.
This coffee comes from the Mihuti factory located near the town of Mukurweini in Nyeri County at an elevation of 1600 meters. The factory belongs to the Rugi Farmer Cooperative Society which was formed in the wake of a split of another cooperative, with a current membership of 4500 total. Their goal is to increase coffee production through training the farmers, Good Agricultural Practice seminars, and sustainable farming practices. Through the financing the cooperative receives farmers are given monetary assistance for school and farm improvements. The factory manager is trained annually to be at the forefront of sustainable practices and quality control for their increasing production.
Cup Characteristics: Flavors of pipe tobacco, maple and raisin. Clean and nicely balanced with red apple and winey acidity. Juicy, succulent with a nice finish.
Roasting Notes: Kenya can be roasted successfully to various roast levels due to the bean density and high elevations where grown. Light roasting, midway between 1st and 2nd crack will produce a more acidic, delicate and flavorful cup; taken to 2nd crack the body becomes considerably more emphasized and the acidity plays a lesser role. But Kenya AA can also be roasted beyond 2nd crack to dark roasted, caramelized levels because there is considerable inherit natural sugar, acidity and bean hardness.
Kenya coffee facts:
Population (2006): 34.7 million People
Coffee Production: 880,000 bags (60 kg)
Country bag capacity: 132 pounds - 60 kg
Domestic Consumption: 50,000 bags
Coffee Export: 850,000 bags
Cultivated Area: 127,000 Hectares (314,000 acres)
Harvests: 2 per year
- Main crop October to December
- Fly crop June to August
Arabica Introduced: Introduced from Ethiopia via Yemen at the end of the 19th century, by the Fathers of the Holy Spirit Congregation. Bourbon varietal introduced from Reunion in 1901 by missionaries. Kent varietal introduced early 20th century from the Indies.
Specialty Coffee Regions: North and northeast of Nairobi; high plateaus surrounding Mt. Kenya. Soil is volcanic.
Grades: AA Plus, AA, peaberry
Farms: About 350,000 farms with an average of 0.2 hectares (about 1/2 acre). 8 major preparation cooperatives.
Botanical Varietals: Bourbon, Kent, various hybrids (SL-28, SL-34, Riuru 11), Blue Mountain (from Jamaica).
One of the great coffee producers. Coffee accounts for 27% of the country's exports and half of their agricultural output. Shading, by banana trees, is a common practice.
Kenya has a weekly auction system that has been in place for many years. It does not provide transparency of revenues to growers and the system is said to be flawed by a complex web of middlemen. There are allegations of corruption as well. The government is working to develop a more direct model whereby growers can offer their coffees more directly to foreign buyers thus reaping a better price.