Iyego factory

Description

CUP SCORE 89.25 (scaa cup protocol)

Sweet tangerine, honey, citrus, chocolate

suggested for espresso and filter

*Orders are roasted every Saturday

Technical detail

Several farmers Kenya

Producer Country

Murang'a 1750-1950 mt

Region/Zone Elevation

Washed SL28 & SL34

Pulping process Cultivar

October 15 Ferbuary 16

Picked in Landed in

8000 kg GrainPro bag

Lot size Arrived in

Self-made

Rubens Gardelli drum roaster

Roast profile by Roasted on

THE STORY BEHIND

The Iyego factory is located in the county of Murang’a which is a coffee growing region close to Kirinyaga which lies on the foothills of the Aberdares. The Iyego factory is the main wet mill of the Iyego coop which also includes the Mununga, Gatubu, Marimira, Kabiruini, Watuha, Gathima, Gitura, Kiarathe, Thangathi, Nyakahura and Kirangano factories. There are now around 8000 active members involved with this coop and each member has on average around half a hectare of land for coffee growing alongside macadamia, beans, banana and maize. The area has deep, well drained and fertile red volcanic soil at altitudes of around 1900 metres above sea level with 1305mm of rainfall annually.

The coffee is handpicked by the smallholder members and delivered to the Iyego factory where it is pulped. This initially separates the dense beans from the immature ‘mbuni’s (floaters) using water flotation which means the denser beans will sink and be sent through channels to the fermentation tank. This first stage of fermentation will last for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours. Once the fermentation process is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage. The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellular structure of each bean to develop which results in higher levels of acidity and complex fruit flavours in the cup - it is thought that this process of soaking contributes to the flavour profiles that Kenyan coffees are so famed for. The beans are then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. This first stage of drying can last around 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is then delivered to a private mill and put into ‘bodegas’ to rest – these are raised cells made of chicken wire which allows the coffee to breathe fully.

Text from Gardelli's listing.