GICHERORI — KENYA Washed · SL28, SL34, BATIAN, RUIRU 11 This microlot has come to us from the Kibugu Farmers Cooperative Society, made up of around 1050 smallholder farmers operating out of the Embu region, north of Nairobi. Though the coffee isn’t traceable to a single varietal, its represented as a blend of SL28, Sl34, Ruirui 11 and Batian.The Washed process in Kenya varies from place to place, but generally contains a soaking step that is unique to this growing country. First the coffee is picked ripe and depulped the same day, then it is normally fermented in open-air tanks…
GICHERORI — KENYA
Washed · SL28, SL34, BATIAN, RUIRU 11
This microlot has come to us from the Kibugu Farmers Cooperative Society, made up of around 1050 smallholder farmers operating out of the Embu region, north of Nairobi. Though the coffee isn’t traceable to a single varietal, its represented as a blend of SL28, Sl34, Ruirui 11 and Batian.
The Washed process in Kenya varies from place to place, but generally contains a soaking step that is unique to this growing country. First the coffee is picked ripe and depulped the same day, then it is normally fermented in open-air tanks made of concrete or cement for 24–48 hours. It's then washed thoroughly using water channels before being soaked underwater for 12–72 hours. It is then spread on raised beds to dry.
The smallholders of the Kibugu F.C.S process their cherries at the Gicherori Factory, where this lot takes its name. The region generally produces around 600 000kg of coffee per year so we’re stoked to be able to share a small slice of that with you while we’ve got it.
Gooseberry, Pear Juice, Finger Lime. It’s a delight. Super bright and juicy.
