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Morningsong Coffee Roasters

Kathakwa Kenya

Kathakwa Kenya

PRODUCER: Kathakwa Factory
REGION: Kibugu, Embu
ELEVATION: 1550-1700 masl
VARIETIES: SL-28, SL-34

PROCESS: Fully Washed: De-pulped, then 12-16hr underwater fermentation, washed and rinsed, washed and rinsed again. Dried on raised beds.

FLAVOR NOTES: Cassis, Candied Citrus, Sweet/Umami, Ripe

COFFEE STORY: Members of the Kibugu Famer’s Cooperative Society surrounding Kibugu village deliver their SL-28 and SL-34 varieties to the Kathakwa mill (called a “factory” in Kenya) where they undergo meticulous processing. This lot offers an incredibly deep and syrupy profile. Rich, ripe currant and a wine-like body add to an indulgent and stately cup.

Size
$23.25 USD
$23.25 USD
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COFFEE PROFILE RATING SCALES

  • "LIGHT" ROAST (LEVEL 1-3)

    Our focus to bring out the distinctive flavors of each coffee often lead to a very light roast level, allowing each coffee's natural notes to sing.

  • "DARK" ROAST (LEVEL 5-7)

    While you won’t find many dark roasts from Morningsong, we do offer a few coffees that lend themselves to a roast-driven profile. Even the darkest coffees we roast will have no exterior oils on them.

  • "SIMPLE" FLAVOR COMPLEXITY (LEVEL 1-3)

    Simple DOES NOT mean boring. Instead, it means that the flavor profile has a dominant single note instead of a layered symphony of notes.

  • "COMPLEX" FLAVOR RATING (LEVEL 5-7)

    Coffees with a high complexity rating will have a myriad of flavor notes that might include flowers, fruits, teas, and spices.

  • "TERROIR" PROCESSING (LEVEL 1-3)

    “Terroir” means “sense of place” and is mostly used for wine, but it applies to coffee as well. Coffees that lean toward the “Terroir” end of the scale are processed in a way so that the flavors of the cup come from the variety, micro-climate, and cultivation as opposed to the processing methods themselves.

  • "PROCESS" PROFILE RATING (LEVEL 5-7)

    Coffee rated higher on the “Process” scale undergo processing steps after picking that can drastically affect the flavor and mouthfeel. These might include sealed, extended, or altered fermentations during multiple stages as well as natural or honey processing.