This AB lot was produced by numerous smallholder farmers, all of whom are members of the Gititu Farmers Cooperative Society (FCS) delivering to Gachombe Factory (as washing stations/wet mills are called in Kenya). The factory is located near the town of Gitunduri, in Kenya’s Kiambu County.
After being weighed and logged, the weight of the delivery and the farmer’s identification is recorded in the Cherry Clerk’s register and the cherries are introduced into the hopper to be pulped. Pulping will only begin when a sufficient quantity of cherries has been received. The factory uses clean water pumped directly from the Mukuyu River for pulping and washing.
After pulping the cherries are delivered to one of the factory’s fermentation tanks, where it will ferment for around 48 hours depending on the ambient temperature at the time. Gititu factory has plenty of drying infrastructure, so they do not normally soak coffee after fermentation. Rather, coffee is washed fully to remove all traces of mucilage and is graded through channels.
The coffee will then either be delivered to dry on the factory’s raised drying beds, where it will dry slowly over the course of around a week, during which time it will be turned regularly. It is covered during the hottest part of the day and also at night to ensure even and slow driving. Unusually, the factory uses a moisture metre to assess when the coffee is ready to be moved for resting and another round of sorting in the storage warehouse.
As a result, you get an incredibly classic clean Kenyan coffee that will totally blow you away. Packed full of berries & grape fruitiness, juicy mouthfeel & refreshing kiwi finish. It's a very refreshing Kenyan coffee for a hot afternoon & makes a blissful cold drip coffee.
Brewing Recipe :
1 : 15
25th of April 四月二十五號
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