Elevation: 2000 MASL
Varietal: SL28, SL34
Processing: Fully washed & dried on raised bed
Roast Level: Medium
Tasting Note: Cranberry, Plum, Raisin
About The Coffee
The Kenya coffee is produced in Gichathaini Factory, which is located in the Mathira District of Nyeri County, a little hill where indigenous Kikuyu warriors resisted British influence in 1902.
There are 900 actives producers across 450 hectares of farmland. The factory produces approximately 700 tonnes of cherry yearly and the main harvest usually happens from October to December every year. During the harvest, a great deal of effort goes into ensuring that quality is maintained. The farm hires an additional 2,000 people at the peak of the harvest, all of whom are well–trained in quality harvesting methods. Only the ripest cherries are picked at each pass.
This coffee is washed with water from the Ragati River, then undergoes different densities and floatation tests to sort the pulped coffee beans. For instance, after the beans have been fermented overnight in the final washing stage, the beans will be spilt out into a sloping channel. They are pushed repeatedly back to the top of the channel and the gentle current quickly pulls lighter beans to the bottom while denser beans take their time coming down.
Method : Filter V60 Handbrew method
Dose : 18g
Yield : Blooming 50g for 30 seconds, total yield 280g
Time : 2 minutes 30 seconds (adjust grind size accordingly)
Water Temperature : 93 degrees