We present a new addition to the portfolio of the prestigious Prodigal roastery, founded by renowned coffee expert Scott Rao. Kaliluni AA represents the best of the fresh Kenyan harvest, and the roastery has set itself the goal of delivering this coffee to customers in record time to preserve its maximum vitality. The flavor profile of this coffee is dominated by delicate and clean tones of stone fruit, especially peaches and apricots, which are complemented by a fresh expression of forest fruits and berries in the finish. The overall expression is characterized by its exceptional purity (ultra-clean) and clear structure, making it an ideal choice for lovers of precisely processed specialty coffees with higher but balanced acidity.
This coffee comes from the Machakos region in southeastern Kenya, where it was grown under the supervision of the Kaliluni Factory processing station. The station is managed by the Kaliluni Farmers Cooperative Society (FCS), which brings together approximately 1,650 small farmers from surrounding villages. The coffee trees here grow at a respectable altitude of between 1,700 and 1,900 meters above sea level, which contributes to slower cherry ripening and the development of complex flavors. The blend of varieties consists of the typical Kenyan cultivars SL-28 and SL-34, complemented by the more modern Batian and Ruiru 11 varieties. Thanks to cooperation with the Machakos Cooperative Union, farmers have access to better training and technical support, which is directly reflected in the first-class quality of AA beans, which are the largest and highest quality beans from a given lot.
The processing at the Kaliluni Factory is subject to strict quality standards, which begin with careful manual sorting of the cherries immediately after delivery by the farmers. The coffee is processed using the traditional washed method. After the cherries are de-pulped in a pulper, the beans undergo controlled fermentation for 16 to 18 hours, which is the exact time required for the perfect removal of pulp residues without the risk of unwanted off-flavors. After washing in clean water, the beans are dried on raised African beds. During drying, the beans are turned regularly to ensure even moisture and stability of the future flavor profile. The result is a coffee with a crystal-clear body and sparkling acidity that faithfully represents the unique terroir of the Machakos region.
- Altitude: 1,700–1,900 mabove sea level.