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Kenya - Batian on the Horizon

  • By Ivica Cvetanovski
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Kenya - Batian on the Horizon

Named after the highest peak of Mount Kenya, I first encountered the Batian variety in 2011. Seedlings were planted in Meru to give harvest within 3 years. The main breeding goal was to develop a variety that combines resistance to diseases with focus on improved yields and quality, namely CBD and Leaf Rust. I now had the pleasure to taste the ripe sweet cherries of this new variety. When ripe, it carries high sweetness and high acidity. My hope was to bring dry milled Batian back to the roastery. I...

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Kenya - A Will for Change

Kenya - A Will for Change

KENYA - A WILL FOR A CHANGE  During our recent visit to Kenya, mainly Nyeri and Meru, the newspaper Daily Nation exposed the shameful impoverishment of the Kenyan farmers. In several consecutive articles which spanned over a few days, it highlighted the damage that was done to farmers and the coffee sector. There is a will to deconstruct the current cartels which conspire to rob coffee farmers. The remedy is to establish a transparent commodities exchange to ensure the farmer receives an honorable price.   Today farmers obtain 60 Kenyan...

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The WCE Brewers Cup, what’s wrong and how to fix it

The WCE Brewers Cup, what’s wrong and how to fix it

The World Brewers cup has quickly gone from the youngest and smallest of the World Coffee Events family to become the second most important after the WBC. At its inception in 2011 it seemed to fill a glaring hole in the competition circuit, a way to recognize and showcase the growing importance of single cup brewing in the industry. The secondary goal for the competition is to drive innovation and education in brewing, to push us  through competing, to become better. It’s worth watching this video from 2011 featuring one...

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Why we feature the SCAA cupping score on our coffee labels

Why we feature the SCAA cupping score on our coffee labels

One of the key philosophies behind Gardelli Speciality Coffees is Honesty. Honesty with the coffee, Honesty with the Farmers, and Honesty with you, the consumer. When it comes to communicating this honesty, we know of no better tool than the SCAA cupping form.By breaking down the sensory analysis of coffee into key Olfactory and Gustatory attributes, (such as aroma, acidity, body,sweetness etc…) the form allows us to find a true measure of a coffee’s quality. It’s this quality that’s the key factor to achieving excellence in the cup.The coffees are...

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