Kitutu: Water Avenue Coffee's Kenya Origin

Coming back from the Coffee Guild Retreat left me with a lot of thoughts that a massive post will eventually reiterate, but one of the most memorable moments I had led me to being able to grab a bunch of coffee bags from women roasters. One of them being another Diedrich Roaster scholar from Water Avenue Coffee Company in Portland, Oregon.

Below is a video giving more information on the business!

At the retreat, I was happy to meet Mykel Vernon-Sembach, a roaster from Water Avenue Coffee who, like a lot of others and myself, gave coffee to the women group for tastings and sharing.

This particular single-origin is named Kitutu meaning "big forest" in Kikuyu - one of the native languages in the region. The varietals in this blend contain, SL28, SL34, and Ruiru 11; all of these generically native to Kenya.

What I thought was interesting, was this particular Kenya was "double washed". This was my first time trying coffee processed this way. Funny enough, this processing method is common among Kenyan coffees, which later became adapted to Burundi and Rwanda coffees.

In a short and sweet explanation, once the coffee is pulped, it is then fermented from anywhere between 12-24 hours in tank with minimal water contact. This helps break down the natural mucilage surrounding the bean for removal along with developing the natural fruit flavors.

From there, the beans finally are flushed and the fruit is separated from the seeds. Low density seeds that flow up to the surface are discarded during the process to help insure quality and consistency. After that first fermentation, it is washed to clean off the mucilage, again, and then fermented a second time underwater; hence, why it is considered a double washed/fermentation. What this process does is create a clean cup with crisp and distinct flavors that Kenyan coffees are known for; bold acidity, strong fruit flavors, and bright characteristics.

My thoughts:

• Color: dark brown with red undertones

• Aroma: dried fruit, honey

• Mouthfeel/Body: clean cup, crisp, "feel" is more dynamic than aromatics/flavors, mouthwatering/bold acidity, coating around the mouth turns molasses after cooling

• Flavors: brown sugar, dried fruit strong through and through, citrus, almost salty the cooler it gets

• Aftertaste: subtle notes of sweetness/brown sugar and chocolate, nutty

For the few that were curious as an espresso, this gave exactly what I wanted to when it came to the boldness of the body and fruity flavors that presented itself in the pour over. The citrus finally shun through and the body created a creamy texture in the mouthfeel. I would've preferred this more towards an espresso/espresso beverage than a filter but this is still an extremely enjoyable cup. I catch myself craving it more that I've tried both ways.

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