Kenya New Ngariama AB 300gr
Kenya New Ngariama AB
Region: Gariama, Manyatta, Kirinyaga
Farm: Various smallholder members of the New Ngariama Farmers Cooperative Society
Variety: SL-28, SL-34, Ruiru 11, Batian, K7
Altitude: 1550 masl
Harvest Schedule: October–December (main harvest); May–July (fly crop)
Acidity: When it's warm Berry acidity when it gets cooler Stone Fruit Acidity
Aroma: Citrus Blossom, Sugar Cane
Recommended Brew Method
Brew Ratio: 250grams of 94° water to 15 grams of coffee
Bloom: 45 grams of water, 30-45 seconds
After the bloom %60 of the remaining water will be added within 45 seconds, the remaining %40 of the water will then be added within 45 seconds
Total Brew Time: 2 min 45 sec
New Ngariama Farmers Cooperative Society operates the Kiamugumo Factory, which was founded in the 1970s. There are about 1,500 contributing members who deliver cherry to the factory, each growing coffee alongside other crops on about 1/8th a hectare each, average.
The farmers bring their cherry to the factory for sorting and processing as soon as it is picked: The coffee is de-pulped, then fermented underwater for 12–24 hours before being washed four times and spread on raised beds for 9–13 days. The factory leadership offers producers inputs on credit as well as cash advances to assist with the season and incentivize coffee production and quality.