Grown in the central highlands of Kenya, the coffee we’ll be sipping today is PERC’s latest “Top Shelf” coffee, the Kenya Kiamariga AA. This batch is from the Kiamariga Wet Mill, which is part of the Mathira North Coffee Cooperative Society.
Welcome to my Table, here in the corner of this cafe. Today we’re sipping the Kiamariga AA Kenya, from PERC Coffee in Savannah, Georgia. Feel free to pull up a chair.
region: Nyeri, Kenya
farm: Kiamariga Wet Mill
producer: smallholder farmers
association: Mathira North Coffee Cooperative Society
elevation: 1800 – 2000 meters above sea level
cultivars: SL28, SL34
process: fully washed, raised bed dried
The aroma of the Kenya Kiamariga is really interesting; lots of unique scents happening here. I have sweet confectionary aromas of brown sugar and caramel, fruity citric scents, floral play, and even some savory notes.
Taking my first few sips of the coffee immediately post-brew, I’m struck by how incredibly bright, lively, vibrant, and juicy it is right out of the gate. From the word “go” it floods my palate with a deluge of flavors that excite and entice the taste buds. Caramel and honey are present, but those flavors are so minimal in contrast with the sharp intensity of the coffee’s zesty blood orange, spiced cherry, and pomegranate juice. Interestingly, I’m picking up something of a sun-dried tomato and basil note up front too, particularly in the finish of each sip.
As the cup cools off, its intensity backs off a bit; the flavors all come together to form a more cohesive profile. Each sip finishes with a slight astringency, leaving behind a lingering citrus, caramel, and black tea leaves aftertaste.
Medium body; juicy mouthfeel; citric acidity; slightly dry finish.
Wow, what a wonderfully, delightfully complex coffee. PERC Coffee ‘s Kenya Kiamariga AA absolutely blew me away, dazzling my taste buds from beginning to end. This is a coffee that absolutely belongs in PERC’s “Top Shelf” class; very deserving of that title.
The only disappointment I had with this coffee was the lack of information about it available. I try to include as much and as detailed background information I can find on any particular coffee because I strongly believe that the producers deserve the recognition. That goes for any coffee. But when I review a coffee like this one—one that’s so unbelievably delicious—it irks me even more that it’s so difficult tracking down the coffee’s history.
NOTE: Check out KC Coffee Geek’s thoughts of the Kiamariga.
Andrew is a husband, father, dog lover, craft beverage enthusiast, content creator, and niche market Internet celebrity. Formerly of A Table in the Corner of the Cafe and The Pulitzer Project and contributor to Barista Magazine and Mental Floss, he’s been writing on the Internet for years.