Kenya Eaagads

Producer: 

Eaagads Estate

Origin:  

Kiambu County

Varietal: 

Acaia, K7, Ruiru 11, SL28

Altitude: 1400-1600 metres above sea level

Process: Washed

Flavours: Blackcurrant, lime, vanilla, juicy

About This Coffee

Eaagads Estate is a coffee farm owned by Eaagads Company Limited (a company that is listed in the Nairobi Stock Exchange). The farm lies in Ngoingwa location, Karibaribi sub-location, Thika west sub-county at Kiambu County - an area well-known as home to some of the earliest coffee farms in the country.

The Estate was originally established by Catholic Missionaries and was held by colonial settlers well into the 20th century. Although the limited company was founded very early (in the 1940s), the farm has gone through organizational changes. In the 1950s, it was split into three separate farms, all bordered by the Chania river to their north, with different titles being commuted to different shareholders. Due to this, today the coffee plantations on the Estate bears the strange feature of being split into two parts, as the middle farm (at some point owned by the Kenyatta family - or that of the first Kenyan president!) was converted out of coffee.

The Region

Kiambu county is located just outside of Nairobi city. The region has a long history of coffee production and is famous for its large estates, which were originally established by British colonists in the early 20th century.

After decolonisation the estates were sold to local Kenyans who have been managing them since. While estates such as this used to produce the majority of Kenyan coffee, the increased urban sprawl from Nairobi, as well as the increasing land value in the region has meant that estate coffee production has gradually diminished, while smallholder production elsewhere has increased. Nevertheless, estates such as these continue a legacy of many generations of coffee production, supported by unparalleled local knowledge and experience.

Kiambu has all the ingredients for arabica coffee to flourish: it is close to the equator, has iron rich, semi-volcanic soils, abundant sunshine and consistently high altitudes up to 2,000masl. The cool night time temperatures in these fertile highlands allows cherries to mature slowly, developing the acidity and complexity in the final cup.

The Process

This lot employs a traditional Kenyan fully washed process. This processing regimen is seen throughout Kenya's specialty coffee regions and is supported by many generations of shared knowledge and skill.

Selected cherries are pre-graded and then de-pulped. The pulped coffee is then fermented for 12 - 48 hours in water tanks to breakdown the remaining mucilage on the bean. After fermentation the coffee, still in its husk (parchment) is washed in clean water grading channels. This series of declining channels allows the heaviest, densest beans to sink. These are processed separately as they represent the highest quality beans. After washing the parchment is soaked in clean water and then dried in the sun on raised African beds for 2-3 weeks where it is periodically turned and covered to protect against moisture or the heat of the midday sun.

Roast

Light/ Medium


Brew

Filter & Espresso