Kenya Baragwi Peaberry Light Roasted Specialty Coffee

Baragwi Peaberry — Kenya (Kirinyaga)
Precision-washed SL28/SL34 peaberries from Kirinyaga deliver blackberry jam and sweet peach over cocoa and nougat, framed by vivid acidity and super-floral aromatics. Peaberries—naturally occurring single-seed cherries—often taste a touch denser and sweeter, and this lot proves it with crystalline structure and long, honeyed finish.

Origin & Washing
Smallholders deliver cherry to the local factory for density sorting, pulping and a classic double-soak: an initial fermentation, washing and channel grading, then a clean-water soak before slow raised-bed drying. That extra soak is part of what makes a great washed Kenyan coffee feel so glass-clear in the cup.

Flavor & Structure
Start with blackberry preserve and lemon-tea acidity, roll into peach sweetness and finish on cocoa-nougat with a floral lift. The balance is textbook: energetic yet refined, bright but not sharp.

Brewing Recommendations
Filter / V60: 15.5 g → 250 g at 94 °C, medium-fine. 2:40–3:00 total for electric acidity and a honeyed close.
Flatbed (Kalita/Chemex): 1:16 at 94 °C for a slightly rounder cup that still sparkles.
Espresso: 18 g in → 40–42 g out in 28–30 s at 93–94 °C. A stunning long black; superb as an iced americano in warm weather.

Pairings & Moments
Berry tarts, lemon shortbread, yogurt with honey and stone fruit. A perfect feature for tasting flights and a slam-dunk for guests who equate Kenya with “the good stuff.”

Tip
If your water is very hard and cups feel astringent, consider a brew water around 60–80 ppm alkalinity to keep acids lively but friendly.