Established in 2003, the Iyenga co-operative includes 191 coffee farmers. As is traditional in this region, most of the producers intercrop their coffee trees with bananas, beans and ground nuts. As in all cooperatives, farmers bring their red cherries to the central washing station, where they are processed, by the fully washed method. The de-pulped cherries are fermented, then rinsed and sorted, and then dried on raised beds.
In the last decade, the cooperative has invested a lot in its machinery, including a new eco-depulper which they could finance through governmental funds, and the construction of a new wet mill. This investment has been paying dividends, as Iyenga’s reputation is fast-growing. They’ve won Taste of Harvest competitions (a national coffee contest and auction), supplied various roasters across the globe, and have seen quality and yield grow over the last few years.
There are some coffees that are better suited to a type of brewing method, and then there are all-rounders, and this is an all-rounder. Expect plenty of mouthwatering rhubarb, and blackcurrant, but with a tangy lime marmalade thing going on too. In the background there will oodles of smooth caramel, which will bring great balance to an espresso or mokapot brew. In filter, V60 or Chemex, the zingy acidity will be prominent, but with that lovely juiciness that leaves you wanting to brew another cup.
