Kenya Isamama Washing StationCoffee Beans
Origin
- Region: Kenya Nyeri
- Variety: SL28
- Process: Washed
- Roast: Cinnamon Roast
- Altitude: 1700-1890 meters
- Sample Batch:
- Grower:
Flavor Notes:
Notes of lemon acidity, complex berry tones, with more pronounced berry aromas as temperature changes. Overall sweet profile, similar to the crisp sweetness of pears, with a lingering finish.
- Aroma: Medium
- Cleanliness: Medium
- Sweetness:Medium
- Acidity:Average
- Body:Medium
- Bitterness:Medium
- Aftertaste:Medium
- After Cooling:Average
Kenya Isamama Washing StationCoffee Bean Intro:
Kenya Isamama Washing Station Qicheng AB Region: Central Region Nyeri (Nyeri)
Washing Station: Isamama Washing Station
Variety: SL28
Elevation: 1700-1890 meters
Processing Method: Washed
Central Nyeri (Nyeri) Region The Isamama Washing Station is located near Karima Hill in Nyeri (Nyeri). It is named after the nearby Isamama River, which provides abundant water resources. Coffee from this region is renowned for its bold acidity reminiscent of black berries, juicy mouthfeel, and floral-fruit aromas. Chamama is one of the 19 washing stations that make up the Othaya Farmers Cooperative Society, a cooperative-run organization established in 1964. It is one of the older stations in the group, currently with nearly 1,000 farmer members (also the most productive among the 19 stations). This batch of "AB" consists of separated medium to large beans, sized between 15–16 mesh. Compared to the two higher grades, "Peaberry" and "AA," its flavor profile is not exceptional but still solid.
Most Kenyan coffee is processed using the washed method. Only overripe cherries picked directly from the tree are manually selected for sun-drying at the washing station.
Their washed processing involves post-harvest processing on the same day, selecting the highest-quality cherries for pulping and fermentation. Fermentation lasts 24 hours, after which the cherries are washed with clean river water. The process is then repeated with another 24-hour fermentation and rinse, totaling three cycles over 72 hours—hence the name Kenya-style 72-hour fermented washed process, abbreviated as [K72]. Roast Curve
Charge temperature at 150°C, heat at 120, fan at 3. Turnaround at 1’40”, fan increased to 4 when temperature reaches 140°C.
At 8’28”, the bean surface shows rough wrinkles and dark streaks, and the toast aroma clearly transitions to coffee fragrance, marking the prelude to first crack. Listen carefully for the first crack at 9’11”, then increase fan to 5. Development time after first crack is 1’30”, drop at 190.9°C. 
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Region Intro:
Located in central Kenya, Nyeri is home to the extinct volcano Mount Kenya. The red soil of this region nurtures Kenya's finest coffee. Agriculture is extremely important here; coffee is one of its main crops. Cooperative societies made up of smallholder farmers are more common than large estates. This region has two harvests, but coffee from the main season is usually of higher quality.
Altitude: 1200-2300m
Harvest period: October-December (main season), June-August (secondary season)
Varieties: SL-28, SL-34, Ruriu11, Batian.
Brewing Tips:
Recommended Brewing Method: Pour Over Dripper: V60 Water Temperature: 90-92°C Coffee Dose: 15g Brew Ratio: 1:15 Grind Size: Medium-Fine (80% through 20-mesh sieve, Chinese standard) Brewing Technique: Pulse Pouring Start with a 30g bloom for about 30 seconds, then pour 125g of water in small circles around the center. When the water level drops to near the bed, continue pouring to 225g total. Remove the dripper when the water level is about to expose the bed. (Start timing at bloom) Total brew time: 2’00”.
Flavor Cup Report:
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