The Kirinyaga region of the Kenya highlands grows high-quality coffee in the red, volcanic soil of Mt. Kenya
Ngugu-ini washing station (or Factory) is one of eight that form part of the larger Kibirigwi Cooperative Society. Other members of this larger group include Ragati and Kiangai which have developed a similarly respected name as Nguni-ini for producing excellent quality.
This Kenya micro-lot has an outstanding taste balance between a dense, mouth-filling sweetness and a bold effervescent acidity. Flavours in the brew are lead by toffee, candied lenons and honey. Underneath these flavours notes of physalis, vanilla and honey assert themselves as the coffee cools. A syrupy mouthfeel helps enhance the sweetness and toffee-like nature of the coffee further. Look for some phosphoric acid too, a classic attribute of Kenyan coffee, that adds intensity and complexity to the lemon citrus and apple-like malic acidity. This phosphoric acidity is often very present in coffees from this part of Kenya because the plants uptake naturally occurring phosphorus from the soils which in turn modifies the taste of coffees once brewed.
The roast has been developed to best bring out the interplay between citrus and caramel-like attributes. This leads it more towards filter brewing as a method to best experience its fruity nature, clarity and complexity. Emersion and pressurised brews like French press or aeropress will change the taste experience more towards the toffee and creamy aspects of this delicious coffee.