Cupping Kenya Kirinyaga

Crust
Originally uploaded by PeaberryPicker

This nice photo from Milkboy (thanks) brings me with today's activities. After 1 hour of blending, grinding and delivering our freshest beans i was pulling shot after shot, and pouring cappa after latte at our Oever bar.
Then meeting with a friend for his new to start espresso bar in the centre of town!
And Laurent from Efico to see what beans we may expect in the harbour of Antwerp the next couple of months. Exciting.
And now time for cupping ; yes it slowed down at the bar and no better way to end the day with a couple of prime cups. :-)

And what a coffee to cup!!!!!
Jeff took along a bag of Terroir Kenya Kirinyaga from the Mamuto farm.
This 5000 ft altitude coffee was the first ever to score a +95 at their cupping table. Of course ours was a not that fresh, but we can understand.
It was very powerfull, certainly for a Kenyan. Very full flavor and a fruityness that's almost not comparable. Black cherry, Black currant and Black berry ; a lot!

More info from the Terroir site :

Farmer: Walter Paul and Muthoni Mathagu

Region: Kirinyaga
Altitude: 5,000 ft.
Rainfall: Low to moderate+
Soil: Volcanic loam
Arabica variety: 95% Bourbon Sl 28 and SL 34, 5% Ruiru 11
Size of Farm: 21 acres total; 13 acres of coffee
Roast: Full Flavor

Please Note:
Terroir will return an additional $2 directly to the farmer, Walter Paul Mathagu, for every bag of Mamuto sold at $20.95.

Please click here to view more images of this coffee farm.