Kenya is known mostly for their output of fully washed coffees, being one of the highest quality producers of washed coffees in the world. The main growing areas in Kenya are Mt. Kenya and Mt. Elgon, the industry here is dominated by smallholders who mostly work in collaboration with FCS’ (Farmer Cooperative Societies). The history of coffee in Kenya is vast and sprawls across many different contexts and like many other origins, it has painful colonial roots. Recent focus and work has aimed to put power back into the hands of the people and give ownership to the farmers over one of the country’s biggest exports.
A country with round 3000 small estates, and 1,100 cooperate wet mills, we’re always on the hunt for a Kenya that lives up to the standards we know exist there. Recent developments in natural processing are reigniting excitement in Kenya, and our first natural Kenyan is here in 2022!
What notes can you expect from a Kenya? citrus, stone fruit, tomato consomme, blackberries
Categorised by our importer as “Bomu la Matunda,” a phrase that literally translates to “fruit bomb” - which also reminds me of that Venga Boys song Boom Boom Boom, but that is truly besides the point.
Anyone who has been following along knows that last year when we had our first natural Kenya (ever!) it was pretty riotous. It really was a fruit bomb, kind of like that Tom Jones song Sex Bomb, but with fruit.
This year is no different, and the Pearless Estate have outdone themselves a second time round with this berry sweet, lactic vanilla, jammy espresso. A mix of the varietals SL28, SL34, and Ruiru11, grown at an altitude of 1400 - 1600 masl (for reference, Amsterdam sits at 2 masl).
2 WORDS. NATURAL. KENYA. Bomu La Matunda translates literally to fruit bomb, and a fruit bomb it is. At an altitude of 1400-1600 masl, the Pearless Estate like many other estates and smallholders had mostly been focusing on washed lots, but now are venturing into the experimental and natural processes too. This farm was founded in the 1940s, and many of the trees still harvested today were in use during this time - possibly even the varieties we see in this fruity bomu, SL-28 and SL-34.
With Kenya traditionally being known for its fully washed exports, this ferment forward lot is one of the more exciting and unconventional coffees you’ll be able to try this year. Violet-like florals, black currants and plum hold the palate; and whilst it’s a natural process, it still has that familiar essence of a Kenyan coffee that everyone knows and loves.