The soak is where the currant gets its edge. Skip it and the cup is only sweet.
Why Nyeri
The red soil shows up in photographs and, more usefully, in the way these trees hold acid. Kiamabara’s lots have been consistent for us across three seasons: blackcurrant, a grapefruit pith bitterness that is pleasant, and brown sugar once the cup cools.
The wash
Kenyan washed process is not a single step. After ferment and washing, the parchment soaks again. That second water is why the fruit tastes savory instead of like juice. We cup it against a shorter-ferment lot every year and keep choosing the soak.
On the bar
This is the coffee we pour for people who say they want “something bright” and then flinch at acidity. It is bright, and it is also structured. Filter first. It will make espresso, but the pith gets louder.