Magic Pussy | Kenya, Espresso
Magic Pussy | Kenya, Espresso

Magic Pussy | Kenya, Espresso

Regular price €15,00
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Tax included. Shipping calculated at checkout.
0 in stock

Weight
Processing
Washed
Harvest
Nov.-Dec.2020
Altitude
1600–1700 m
Variety
SL28, SL34, Batian
Scoring
86.75

Kenya

Region: Kirinyaga

Washing station: Karimikui washing station

 

Taste notes - Black currants, baking chocolate, black tea, chokeberries. 

 

 

Terms for Shipping out in 24-hour

The  shipping out in 24-hour is available only for selected products; 

Please keep in mind that not all products are eligible for shipping out in 24-hour;

This offer applies to orders placed on weekdays before 12:00;

If the order is placed after 12.00 on a working day, the coffee is shipped out within 48 hours (on a working day). 


Shipping

We collect and process all orders from the webshop every Friday at 15 o’clock*, and ship them on the following Tuesday.

*If you place an order after 15 o’clock on Friday it will be processed the following Friday.

If you have any questions about your order, please contact our customer service via email webshop@rocketbeanroastery.com.


We respond to customer inquiries within 3 hours on all working days, within working hours (9-18).

 

WHY? 

We are pleased to introduce you to Kenyan coffees this year!

Kenya is known as the Champagne region of coffee! The finest flavour profiles can surprise with berry-like juiciness mixed with stone fruit notes and a thick body texture in the cup. 

This origin is located in the heart of the so-called Coffee Belt that goes around the globe, including most coffee regions! Suitable weather conditions and volcanic soil combined with red clay provide coffee trees with ideal growing conditions to result in this iconic taste profile. 

Our story behind these lots this year starts with our experience from past years.  For the past few years, it's been hard to find coffee with its Kenya - like profile coming from this origin. Not only us - the coffee industry, in general, admitted that it has been very frustrating to find coffee lots with the spectacular taste profiles they used to have. The demand combined with the taste profile that this origin can offer, in past years has resulted in a significant increase in price as well.

There are plenty of factors that have dramatically decreased imported coffee amounts in the past 3 decades from 127 thousand metric tons in 1988 to 45 thousand metric tons in the 2019/2020 season. Research shows that 98% of Kenyan coffee is grown by smallholders who sell their lots mostly to dry mills and washing stations and have plenty of reasons that affect development, crop size and quality. 

Varieties

Although Kenya borders Ethiopia (named as a birthplace of coffee), the story tells that coffee growing in Kenya started with French missionaries in the late 1800s. Variety imported by them was Bourbon which was gathered from the island with the same name Bourbon Island (now known as La Réunion island) and then spread all across the country.

Today Kenya's landscape is dominated by five main varieties. This lot is a blend of 3 of them: SL28, SL34, Batian.

Washing station & processing

Karimikui washing station is situated in the Kirinyaga region on the southern highlands of Mount Kenya, where the red volcanic soil and good rainfall distribution provide a conducive environment for growing the coffee. This washing station has been operating for more than 50 years now and now receives coffee cherries from around 2200 smallholders. The predominant variety within the region is SL28, SL34 and Batian which are grown on small farms with an average size of 0.1 hectares.  These small scale farms lie in Gituba and Kithure villages that are within an altitude of 1600 to 1700 m above sea level. Most of these farmers also grow tea as well within the same farms. They keep livestock for food and organic fertilizer that is used on crops. 

The farmers pick the ripe coffee cherries and deliver them to the Karimikui washing station. Cherries are de-pulped and then processed using dry fermentation for 24 hours in an enclosed shade. Thereafter, the coffee is fully washed with fresh water that is tapped from inside the Mt Kenya forest. The coffee is dried on raised beds.