The Nguvu is a blend of coffees harvested from small-holder cooperatives the Murang’a district. The area is considered the traditional home of the Kikuyu tribe, which currently makes up 22% of the Kenyan population. Red, loamy soil and startlingly high altitudes contribute to a juicy, berry-flavored cup. Above, the Gatuya mill, one of the major contributors to the Nguvu blend.
All Kenyan coffee is graded primarily by screen size (a measure of the size of the bean, larger being higher grade) immediately after milling; it then proceeds to the weekly auction at the Nairobi Coffee Exchange. The AA Grade is the top grade based on screening. After grading, the quality distinction “Top” or “Plus” indicates that only a minimal amount of slight defects were allowed as long as they have no effect on the cup. These coffees are typically grown at 1350-1800 masl. Very high-quality coffees often derive from small co-ops and may be auctioned as separate lots.
Cane sugar, intense stone fruit flavors, lemony, herbaceous florals, clean, juicy, complex acidity. Molasses, rich body. Even sweeter as it cools. Sparkling.
|Region – Murang’a|
|Growing Altitude – 1750 masl|
|Milling Process – Fully washed, sun-dried on raised beds|
|Acidity – Sparkling|