CUP SCORE 91.50 (SCA cup protocol)
Honey / Rhubarb / Black Currant / Apple cider / Butter / Blackberry
suggested for espresso and filter
We roast to order all coffees on Wednesday and Saturday, dispatching on next working day. Cut-off time is 8am UTC+1
Several small farmers Kenya
Nyeri 1800 mt
Post soak (washed) SL28 & SL34
December 16 April 17
7500 kg Vacuum pack
Lot size Arrived in
Rubens Gardelli drum roaster
Roast profile by Roasted on
THE STORY BEHIND
We proudly present you what is going to be one of the most delicious coffee for 2017, The very first *Competition Series* of the year.
Nyeri area is known for coffees with intense, complex, and flavor-dense cup profiles.
Gathaithi is the name of both the washing station where this coffee is processed, as well as the local Farmers Cooperative Society. Wet mills are referred to as "factories" in Kenya, each serving a particular micro-region. Gathaithi station is where the local members deliver their whole coffee cherry for processing: first pulping in a 3-disc "Kenya" style pulping machine, fermenting overnight, cherry skins washed away, and then soaked once more before the parchment coffee is laid out to dry on raised drying beds. There are currently 1250 coop members, and the average altitude is 1800 meters above sea level.
There is a lot of competition in Nyeri. Many of the farmers are surrounded by several wet mills. They are free to choose where they want to deliver their cherries as members. Due to the traditional auction system in Kenya, quality is re- warded with higher prices. The better factories will then attract more farmers by producing coffee getting the highest prices, as well as giving high payback rate to the farmers.
THE FERMENTATION PROCESS
Farmers selectively handpick the ripest, reddest cherries, which are then delivered to the cooperative’s wet mill on the same day. Cherries are hand sorted prior to pulping, with damaged and under ripe cherries being separated out from the red, ripe lots. A 4-disc Agaarde pulping machine removes the skin and pulp. The coffees are graded by density in to 3 grades by the pulp- er. Grade 1 and 2 go separately to fermentation. The coffee is fermented for 16-24 hours under closed shade. After fermentation the coffees are washed and again graded by density in washing channels and are then soaked under clean water for 16-18 hours and then spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and total production volume undergoing processing. Drying can take from 7 to 15 days in total. Continuous sorting and hand turning of the parchment takes place throughoutthe drying process.
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