Español
English
- New
SPECIALTY COFFEE from KENYA Gicherori
Recommended: Filter
Origin: Embu County, Kenya
Variety: Batian, Ruiru11, SL28 & SL34
Process: Washed
Producer: Kibugu
Tasting notes: Cherry cola, caramel, black currant, chocolate.
Gicherori - Kenya
SPECIALTY COFFEE from KENYA Gicherori
Recommended: Filter
Origin: Embu County, Kenya
Variety: Batian, Ruiru11, SL28 & SL34
Process: Washed
Producer: Kibugu
Tasting notes: Cherry cola, caramel, black currant, chocolate.
SPECIALTY COFFEE from KENYA Gicherori
This AA washed process "Top Lot" comes from the Gicherori station, established by the Kibugu Farmers' Cooperative Society in 1994. Based in Embu County, the cooperative works with about 1100 local farmers who grow Ruiru 11, SL28, SL34. and Batian varieties at altitudes up to 1,800 masl. The area surrounding the Gicherori area is densely populated, so every effort is made to minimize the impact.
Gicherori has long-term goals to increase coffee production, training seminars and access to education and sustainable processes for the farmers they work with. They also maintain a demonstration plot that farmers can visit and consult with regarding their own plots.
The Gicherori factory is located on the slopes of Mount Kenya in Manyatta Division of Embu County. The rich volcanic soil, an annual rainfall of almost 2000m3 and the abundance of SL28 and SL34 varieties bring immense quality to coffee production in this specific area.
The Embu region is located in the southeastern foothills of Mount Kenya, the highest mountain in the country and the second highest in Africa after Kilimanjaro. The extinct volcano forms the backdrop to much of the surrounding country, as well as contributing to the soil fertility and fresh air that allows Kenya's coffees to develop such excellence in cup.
Embu, which borders Kirinyaga County to the west, is one of Kenya's traditional coffee producing regions. Agriculture represents the largest sector of the local economy, and specialty coffee plays an important role as a cash crop along with tea and macadamia nuts.
Farmers hand sort coffee cherries to determine if they are immature or overripe before they go into production. The pulp is removed and the coffee is fermented for 24-36 hours in the shade, depending on the climatic temperature. After fermentation, the coffees are washed and again classified by density in washing channels. They are then taken to the drying tables where they will be dried in the sun on African beds for 12 to 20 days, depending on the climatic conditions. The coffees are covered with plastic at midday and at night to protect them from nighttime humidity and rain.
gicherori-kenya-atmans
Data sheet
- Country of Origin
- Kenia
- Roasted for
- Filter
- Tasting notes
- Black Currant
Caramel
Cherry
Chocolate
Cola - Processing
- Lavado
New
Products from the same seller
- Out-of-Stock
- New
- New
- New
