Kigari Teachers College is located near Embu town, a well-known area for coffee production with rich soils and high altitudes.
This coffee is incredibly complex and well-balanced. With flavours of black currant juice, red currants, tangerine, and some florals. Bright and super sweet!
Inspecting the quality, ripeness and the leaves.
Sensory Information
Kenyan coffee is renowned for its distinctive flavor profile. It is often described as having a bright acidity, full body, and complex flavors with notes of fruit and wine. This unique sensory profile makes Kenyan coffee highly sought after in specialty coffee markets.
Taste Experience:
Yellow fruit and chamomile.black currant juice, red currants, tangerine, and some florals. Bright and super sweet!
Kenya has some of the world's finest coffee. Tart like a currant.You can also find flavors of rhubarb and/or blackcurrant.The taste experience with Kenya has been so good that it has defined the entire economy.
The demand for Kenyan coffee has become enormous. But it also has challenges, which are:
Climate, which has led to more plant diseases.
Lack of biodiversity. This has led to less growth of berries and weaker trees.
The transition is in full swing in Kenya. And they cannot produce enough as the demand is so high.This crop is quite early and is very different from a typical Kenya. It has a taste of rhubarb, but it is somewhat hidden by a slightly strong hint of chamomile.
The chamomile has a beautiful structure that takes on a hint of blackcurrant.
Kigari Teachers College, Embu, Kenya.
This sorting comes from Kigari Teachers College in Embu County, Kenya.This unique location, with its clay-rich soil, 1400 mm of annual rainfall, and an average temperature of 20.5°C, creates ideal conditions for growing high-quality beans.
The coffee berries bloom from February to March and are harvested between October and December.Sustainable agriculture.
Kigari Teachers College is a pioneer that combines education with sustainable agriculture. Through innovative methods, such as using self-produced fertilizer from cattle, they take care of the environment. At the same time, they are committed to supporting young people in the coffee industry.
Price to the farmer:
FOB: USD 8.91 / kgFree on board means the price it costs for the coffee to be delivered to the nearest port. Price paid to producer: USD 6.94 / kg of sorted green coffee paid to the Farmers Cooperative Society/Estate. $6.94 was paid to the cooperative per kilo.
About SL34.
Origin and Development: Like SL28, SL34 was developed in the 1930s and is part of the Bourbon-Typica family. It was initially identified on the private land of Loresho Estate in Kenya.
Characteristics: SL34 is known for its high-quality cup profile, with a rich body and bright acidity. It is well-suited for high-altitude areas with ample rainfall.
Resistance and Susceptibility: SL34 is more demanding in terms of nutrition compared to SL28 and is similarly susceptible to coffee leaf rust and coffee berry disease.
Flavor Profile: SL34 coffee is often associated with a full-bodied taste and can exhibit notes of cherry, cinnamon, and whisky when roasted lightly.
About Sl28.
Origin and Development: SL28 was selected from the Tanganyika Drought Resistant variety, which traces back to the Bourbon variety. It was developed to withstand drought conditions, making it suitable for medium to high altitudes
Characteristics: SL28 is known for its high yield and exceptional cup quality. It produces large cherries and is recognized for its bright acidity and complex flavor profile, often featuring fruity and floral notes.
Resistance and Susceptibility: While SL28 is drought-resistant, it is susceptible to coffee leaf rust, coffee berry disease, and nematodes.
Global Presence: Although primarily associated with Kenya, SL28 has spread to other coffee-growing regions, including parts of Latin America and Africa
Embu: Situated near Kirinyaga, Embu also benefits from favorable climatic conditions for coffee growing. However, the specific microclimates and altitudes may differ slightly, leading to variations in the sensory profiles of the coffee produced.
Coffee from Embu is known for its full flavor with hints of tropical fruits, vibrant acidity, and a full body. Due to climate change Jacobsen would say that the flavors have changed to more sweeter and less acidic cups which is beneficial and a disadvantage dependent on.
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