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Iyego AB - Kenya Espresso

Mango, Vanilla, Blackberry
Regular price
17,90 €
Regular price
Sale price
17,90 €
Unit price
71,60 €  per  kg
Tax included. Shipping calculated at checkout.
Size
Grind

    A light and fruity espresso from Kenya. In the cup, we taste a blackberry acidity accompanied by a tropical mango sweetness with a hint of vanilla in the finish.

    Choose your grind

    If you don't have a grinder at home, we'll happily grind your coffee to your specifications. Just select your brewing method above or order whole beans.

    Cultivation

    Cultivated with love by great farmers. 100% Arabica coffee, harvested when ripe and carefully processed. Sustainable and fairly traded.

    Shipping

    Freshly roasted, packed and shipped safely to you by DHL.

    Packaging

    Our standard bags contain 250g and are 100% recyclable. No mixed materials.

    Brewing

    Take your tried-and-tested recipe as a starting point for this roast, or get help from our brew guides.

    Scoring Card
    The coffee cherry can develop up to 1,200 different natural flavours. Depending on location and variety. Learn to understand the flavours in coffee with the Scoring Card. Grade your coffee by filling out your Scoring Card.
    Deine 250g 19grams Nyakabugi AA - Kenia Espresso Tüte Infos

    Bloody Good Coffee

    - SINCE 2002

    About the coffee

    Mango, Vanilla, Blackberry

    Score: 90
    Sweetness: 5/5 Berry
    Acidity: 4/5 Tropical and Citric
    Mouthfeel:
    5/5 Intensely Jammy
    Body:
    3/5 Fruity and Floral

    Variety: SL28, SL34
    Processing: Washed
    Harvesting Year: 2022
    Drying Time: 5-10 days sundried


    Suggested brew recipe:
    1:2, 19g coffee grounds to 40g espresso yield, brew time: 30-35 secs.

    About the coffee

    The coffee is hand picked by the smallholder members, before being delivered to the Iyego factory where it is pulped and then processed using the washed method.This initially separates the dense beans from the immature mbunis (floaters) using water floatation, which means the denser beans will sink and be sent through channels to the fermentation tank. This first stage of fermentation lasts for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours.

    Once the fermentation process is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of their mucilage. The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellular structure of each bean to develop which results in higher levels of acidity and complex fruit flavours in the cup. This soaking process gives Kenyan coffees their vibrant flavour profiles that they're so famous for.

    The beans are then transferred to the initial drying beds where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. This first stage of drying can last around 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is then delivered to a private mill and put into ‘bodegas’ to rest – these are raised cells made of chicken wire which allows the coffee to breathe fully.

    This dedication and commitment to quality is rewarded with exceptional tasting coffee. We taste nectarine, mango and lime.

    The farm | Marimira Factory

    A total of about 8,000 members deliver their coffee cherries to the Iyego Washing Station.

    Relationship:
    Long-standing partnership
    Producer:
    Iyego Cooperative
    Type of Farm:
    Mununga Washing Station

    Region, Country: Murang'a District, Central Province, Kenya
    Altitude:
    1800 masl
    Soil type: fertile soils
    Fertilisation method: organic
    Shadow Type: Not shade grown
    Processing location:
    Mununga Washing Station
    Number of varieties: various
    Harvest season:
    Nov - Jan



    About the farm

    This Kenyan espresso comes from the county of Murang’a, a coffee growing region close to Kirinyaga, which lies in the foothills of the Aberdares. The area has deep, well drained and fertile red volcanic soil at altitudes of around 2000 metres above sea level with 1305mm of rainfall annually.

    There are now around 8000 active members involved with the Iyego co-op and each member has on average around half a hectare of land for coffee growing alongside macadamia, beans, banana and maize. Growing fruit and vegetables in a mixed crop is important for the locals as they want to use the land efficiently without damaging the nutritious soil.

    Espresso läuft durch Siebträger in 19grams Tasse

    Bloody Good Espresso

    Coffee is a fruit which is naturally acidic and contains many sugars. We roast our espresso to develop a fine acidity and to bring out its natural sweetness.

    Our espresso roasts aim to present the strong flavour profiles of different origins. Discover our single origin espressos – all 100% arabica coffees, carefully selected and gently roasted by our team in Berlin.

    Simply order your favourite coffee online.

    Sustainably grown

    Carefully grown and processed by our partners.

    Worldwide shipping

    Safe and reliable with DHL. Direct to your door.

    Recyclable packaging

    There are no mixed materials in our coffee bags, making them easy to recycle.

    Pay securely

    Choose from several secure payment methods.

    • Free shipping from €30

      Easy, safe and fast delivery with DHL. Free of charge from €30 order value.

    • Coffee subscription

      Get your favourite coffee in a subscription. Simply delivered to your door, free of charge*.

    • Directly & Fairly Traded

      We attach great importance to our long-term relationships, keeping farmers on equal terms.