Kenya Jungle Estate – SLD Anaerobic
"Upon grounding, it has an aroma of passion fruit, mango and raisin. The coffee is loaded with the notes of passion fruit and mango. It gradually transform into grapes, blackcurrant as it gets cooler with an aftertaste of sweet cedar aroma. The flavour is solid and sweet."
Jungle Estate is a property of Keremara Limited. A closely held, family run institution. It has been run by the same family since 1974. This estate sits at 1700 masl located in Nyeri. Not far from the town of Shaari. Set between two rivers, Chania and Muringato on deep volcanic soil. The farm grow, harvest and process its own coffee to retain a full quality control. The estate is currently being managed by John Kimondo.
Kenyan coffee has a juicy body, that is soft, clean and sweet. Usually it is process as washed. Asides from that, coffee production in Kenya usually runs by cooperatives and coffee comes from from a member of each cooperatives.
This coffee consist of the SL 28 and SL 34 varietal which are common in Kenya. Kenyan coffee are normally graded by the size AA or AB. In this case however, the experimental process plays an important role in determining the cup.
To begin with only red cherries is used to ensure each coffee has high brix level in it. The cherries is first fermented anaerobically in an enclosed tank for 72 hours. Upon the fermentation process, the cherry is soaked in a freshwater from the river to clean and remove damaged cherries during the fermentation process. The cherries is then dried on dry African beds. To ensure an optimum and even drying, the producers use the single layer drying concept (SLD) where, only a single layer of cherry is placed n the dry beds. This concept requires a lot of space for drying process, however, it create an consistent in the drying phase. Upon drying, the coffee is sent for milling before it is packed for export.
Variety : SL 28 & SL 34
Altitude : 1700 masl
Process : SLD Anaerobic Natural
Origin : Nyeri