Kenya Kayu AA
KENYA
KAYU AA
POMEGRANATE, BLOOD ORANGE, HIBISCUS + MAPLE
BEAN DETAILS:
ORIGIN: Rwatha, Murang'a, Kenya
PRODUCER: Kayu Coffee Factory
ELEVATION: 1650 masl
PROCESS: Washed
TASTING NOTES: Pomegranate punch, blood orange, hibiscus, and maple.
ROAST TYPE: Light
Farm Level
Kayu Coffee Factory is located in Rwatha subregion of Murang'a County's Central Province, within the Kangema Division near Kangema town. Established in 1964, it occupies a 7-acre plot of land serving four villages: Kayu, Njumbi, Rwathia, and Mihuti. With a membership of 1,191, it holds the distinction of being the oldest coffee factory located near tea-growing zones.
Environmental Conditions
- Elevation: 1,650 masl
- Soil: Rich volcanic red soil
- Climate: Temperatures range between 13-26°C
- Rainfall Pattern: Longer rainy season (March-May) and shorter rainy season (October-December)
- Harvest Cycles: Biennial production with early harvest (March-May) and later harvest (October-December)
Environmental Conservation
To address environmental concerns, the factory has constructed four wastewater soaking pits where water used for processing coffee can safely reenter the soil without contaminating the water table. Currently, the factory does not engage in additional wastewater treatment.
Agricultural Practices
Factory members handle all aspects of coffee production:
- Sourcing coffee plants from the Coffee Research Station
- Planting according to established guidelines and best practices
- Regular fieldwork: weeding, pruning, spraying, fertilizer application, and mulching
- Technical guidance through farmer training programs and field visits by the Ministry of Agriculture
The field committee conducts seasonal farm inspections to ensure compliance with best practices:
- Discouraging intercropping with maize and bananas
- Promoting intercropping with macadamia
- Encouraging farmers who abandoned coffee farming to return given current high prices
Processing Methods
After harvest, all coffee undergoes wet processing:
- Water pumped from nearby Kagondo River using diesel engines
- Pulping of cherries
- Overnight storage
- Washing and soaking
- Drying on tables with frequent turning and sorting
- Storage until delivery to the miller
The factory has invested in processing equipment including a pulper, recirculation system, and 33 conditioning bins.
Community & Socioeconomic Factors
- Environment: Predominantly indigenous trees protected by the community, alongside tea cultivation
- Culture: Most marriages occur within tribes; all speak Kikuyu with minor dialect variations
- Farm Size: Typically very small (1-2 hectares)
- Labor Division: Adults work farms while children attend school (when affordable)
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Challenges:
- Limited access to education due to financial constraints
- Youth migration to cities in search of better opportunities
- Increasing farm abandonment as families relocate
- Growing concerns about the future of local agriculture
Despite these challenges, some producers remain hopeful that coffee farming can provide viable business opportunities for the next generation.
General Brewing Instructions
- Filtered water. Spring water is ideal. Removing chloride, sulfur, and iron is essential.
- A burr grinder. The more even the coffee particles, the better the coffee. Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders. Invest in a burr grinder. Your taste buds (and coffee roaster) will thank you.
- A scale. I know using a scale can seem a bit like you're doing something you shouldn't be. Trust me, you can only brew consistently great coffee with a scale. Water and coffee are hard to measure without one.
- Clean equipment. Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup. Please keep your equipment clean. The sooner and more often you clean your gear, the easier it will be in the long run. Add it to your ritual and thank us later.
- Delicious and freshly roasted Color Coffee
- Hario V60 02. Check out Scott Rao's video on how to brew a better pourover than your local cafe does.
- French Press. Check out James Hoffman's video on how to brew a next level cup.
- Aeropress. Check out Tim Wendelboe's video on how to brew an exceptionally easy and delicious cup.
Coffee Faq
IS YOUR COFFEE ORGANIC OR FAIR TRADE?
In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).
Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.
WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?
We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.
For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email info@colorroasters.com for more questions about this.
If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.
CAN YOU GRIND MY COFFEE ON WEB ORDERS?
Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.
DO YOU HAVE BREW RECIPES?
These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.
In the meantime...go here: Pour Overs | Aeropress to get some expert advice.
MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?