Note: All customer orders are roasted on Thursday. Orders must be received by Wednesday morning to be roasted the following Thursday. If purchasing locally, please allow a minimum of four days from roast date for the flavor of the coffee to fully develop. Thank you!
Also, if you are local, you can choose Pick Up instead of Ship at the end of your order and save on shipping.
Region: central kenya
Processing Method: washed
Drying Method: dried on raised beds
Variety: SL 28, SL 34, Baitan, Ruiru 11
Roast Level: medium
Cupping Profile: notes of berry, citrus, vanilla, brown sugar, and mildly starchy with a medium acidity and body
This Kenya is just darker than what is considered a true medium roast (for example, our Colombian). It's what some customers have told is the flavor they expect from a good, quality coffee. No charred, bitter notes of a dark roast, but still has a nice milk chocolate tone. Very little acidity and super smooth.
Kenya NKG Bloom Nguvu comes from a handful of cooperatives in central Kenya whose members are enrolled in NKG Bloom. Their coffee is grown on the slopes of Mount Kenya and the Aberdares mountain range in loamy clay soil. Cooperatives encourage their producer members to pick only the ripest cherries, which are sorted before being pulped. (Instead of being discarded, pulp waste is used to produce fertilizer.)
Kenya NKG Bloom Nguvu comes from a handful of cooperatives in central Kenya whose members are enrolled in NKG Bloom. Their coffee is grown on the slopes of Mount Kenya and the Aberdares mountain range in loamy clay soil. Cooperatives encourage their producer members to pick only the ripest cherries, which are sorted before being pulped. (Instead of being discarded, pulp waste is used to produce fertilizer.)
Parchment is fermented overnight before being washed and graded into P1, P2, P3 and P lights and pods. Subsequently, the parchment is dried on raised tables for 8 to 14 days.
NKG Bloom in Kenya
Six efforts comprise the service package offered through NKG Bloom in Kenya.
First, producers have access to a trained technical services team, or Field Service Unit (FSU). Among the tools deployed by the FSU are soil scanners that provide immediate results, accompanied by fertilizer recommendations based on local availability.
Second, although all cooperatives involved in NKG Bloom are helped to meet baseline social and environmental criteria, cooperatives are supported in meeting additional sustainability and certification goals (which often means receiving additional premiums for their coffee). Third is improvements to factories’ infrastructure, for example updating washing channels with tiled sides.
Fourth are short term, medium term and long-term financing offers to farmers, the importance of which cannot be overstated. Fifth is increased access to inputs and seedlings, including the establishment of nurseries for coffee and diversification crops to help with food security. And finally, the sixth piece is a digital management system. This includes inventory and transaction software that can be accessed from mobile devices, which gives producers instant and accurate information to make decisions and run efficient operations.
When Nicholas Kabare, manager of Tropical’s Farmers Services Unit, was asked what excites him about NKG Bloom he replied, “I’m excited that within the next two or three years the cooperatives we’re working with will be able to increase their production by 50 percent, if not double it — just by making sure they have the right trainings and making sure they’re following the agronomic trainings the way they’re supposed to be done.”