Kenya Sangalai AB
Kenya Sangalai AB
Kenya Sangalai AB
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Kenya Sangalai AB

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$19.00
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$19.00
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Kenya Sangalai AB

 

Produced from coffee grown by small lot holders in Central and Western Kenya, ripe cherries are selectively hand-picked and delivered to the local washing station (wet mill) for sorting. Once sorted, the coffee is pulped, fermented and washed in clean water to remove any remaining mucilage. The resulting coffee in wet parchment is transferred on raised beds for drying. Drying time usually takes two weeks depending on weather conditions.

Once dry, parchment is delivered to the dry mill, (Kahawa Bora Millers*), where final cleaning, polishing, sorting and grading takes place. Kenyan coffees are classified by size, and AB grade are beans which fit between screen size 15 and 18, roughly equivalent to between 6 and 7 millimetres in size.

Sangalai means “bull elephant” in Samburu, the language and name of a semi-nomadic Nilotic people found in north-central Kenya. Elephants are revered symbols of strength and power in Samburu culture. Much like its namesake, this coffee projects a commanding presence in the cup being full bodied with characteristic currant, mandarin and butterscotch flavours.

Kahawa Bora Millers provides micro-milling services to small estates and individual growers across Kenya. 

Most small estate owners do not typically produce enough coffee to fill 50 bags with parchment beans, the smallest quantity mills will generally process. Before Kahawa Bora was established, mills and marketing agents would have to blend smaller lots from multiple estates before bringing it to the mill. This meant that coffee from small estates was often anonymised, which could also limit payment for recognition or quality.

 

 

Producers: Various small lot holders

Dry Mill: Kahawa Bora Millers

Town: Thika

Province: Kiambu County, Central Kenya

Varietal: Batian, Ruiru11, SL28, SL34

Elevation: 1,400 – 2,000 masl

Process: Washed

Cupping notes: Currants, Mandarin, Butterscotch