Studio Series

This is a PRE-ORDER ONLY, which will end at Midnight on Sunday, May 5th.  We will roast this coffee on Wednesday, May 6th and will be either shipped via USPS (or via pickup at the Roastery in Warrenville) on Tuesday May 7th. This coffee will arrive wrapped in a gift box with ribbon designed exclusively for Studio Series coffees, making this a wonderful idea for Mother's Day! IMPORTANT - Any orders with this item will be sent after the May 6th roast date. If you would like other items sooner, please place a separate order for those items.  Kenya Nyeri Double-Washed Peaberry Origin: Nyeri, Kenya Roast level: Light-Medium Process: Washed Notes: Floral, blackberry, peach, caramel, browned butter, Meyer lemon Description: "This is a traditional double-washed coffee from Nyeri, Kenya, produced by smallholders organized around the Rumukia Cooperative Society. A while ago we cupped all of our Studio Series line up and this Kenya jumped off the table. While I appreciate the high grapefruit acidity Kenya profiles, my tastes have changed a bit over time and I've found that I prefer a richer sweetness in my cup; and this coffee is sweet. The first notes I jotted down were peach, blackberry, black tea, overripe cantaloupe, and sweet tropical fruit. A fond reminder of the summer fruits you eat over the sink straight from the farmers’ market as they drip and ooze." Roaster Tony  Background: New Rumukia Farmers Cooperative Society is one of Nyeri’s smaller coop societies, at just under 1200 members and three washing stations. Their 2022-2023 harvest intake was reported at 494,496lbs of coffee cherry, roughly 75lbs of finished exportable green coffee per member. Rumukia is also one of the region’s oldest societies, beginning their operations in 1979. Processing here happens in much the same way as it has for decades, with a unique post-processing clean water soak acting as an additional washing step. This procedure has two-fold benefits, in that it can pragmatically help to delay moving coffee from the pulpery to the drying tables if there is a limitation on available drying space, and it also provides a measure of quality improvement.  Kenya is of course known for some of the most meticulous at-scale processing that can be found anywhere in the world. Bright white parchment, nearly perfectly sorted by density and bulk conditioned at high elevations is the norm, and a matter of pride. Ample water supply in the central growing regions has historically allowed factories to wash, and wash, and soak, and wash their coffees again entirely with fresh, cold river water. Conservation is creeping into the discussion in certain places — understandably in the drier areas where water, due to climate change, cannot be as taken for granted—but for the most part Kenya continues to thoroughly wash and soak its coffees according to tradition. The established milling and sorting by grade, or bean size, is a longstanding tradition and positions Kenya coffees well for roasters, by tightly controlling the physical preparation and creating a diversity of profiles from a single processing batch.  Our Studio Series designation is for unique coffees that offer cleanliness and complexities which far exceed expectations.