Complex and sweet, this Kenyan coffee reminds us of honey, orange, and blackberries.
On the slopes of Mount Kenya, within Kirinyaga county, sits the Kamwangi coffee processing mill. This area is the heart of Kenya's coffee country. The soil where the mill sits is red-volcanic which infuses the coffee all with mineral and organic goodness. The cool temperatures and rainfall make this area optimal for quality coffee. After fermentation, the coffees are washed and graded then complete a soak in clean water overnight. Then they are spread out on drying tables where they'll soak up the sun for 12 to 20 days. They're covered by plastic sheets in the mid-day and night to protect them from moisture and rain.
The Kamwangi mill is ran by a cooperative and democratically ran with coffee producers acting as members and representatives. They oversee the mills operations, marketing, and sustainability practices.
What does PB mean?
PB stands for "peaberry." Peaberries are a name given to a natural mutation of the bean grown within a coffee cherry. Coffee cherries contain 2 beans (or seeds) that lay flat against each other, whereas peaberries are coffee cherries that grow a single small bean within it. Peaberries are rare, making up about 5% of coffee crops.
Dead on Kamwangi
The Kamwangi station consistently produces some of the best vegetal(ish) forward coffees in the world. This one's delicate cherry tomato overtones are a personal favorite. You may be surprised by this flavor, and some may be turned off by it, but that is due to your own education level in coffee, not the quality of this fantastic bean. Give it a try if you haven't, and open your eyes to this amazing style of coffee. Be warned, though, it is not a sugar bomb.
Not my favorite
I am very sad about this one. Methodical is probably my favorite coffee and some of the best coffee I’ve ever had. This roast however tasted and smelled a little like tomato juice. Not exactly what I was hoping for. Nonetheless, keep buying Methodical!