Profile: FUNKY

Notes de dégustation: RAISIN BREAD FRENCH TOAST, RHUBARB JAM, GRAPEFRUIT

This lot comes from the Kii washing station in the Kirinyaga region. It is a member of the Rungeto FCS, a cooperative known for producing some of the best coffees in Kenya.

Every year, hundreds of farmers deliver their coffee cherries to this station. The on-site team manually sorts the cherries to keep only those that are perfectly ripe. The selected cherries are then pulped and sorted again before being placed in a tank for 16 to 24 hours for a dry fermentation period. Once this dry fermentation is complete, the cherries are washed under running water and left to soak to ensure optimal flavor development in the beans. This soaking process allows the amino acids in each bean to develop, resulting in higher acidity levels and complex fruit flavors in the cup. It is this soaking process that contributes to the flavor profiles for which Kenyan coffees are so renowned.

Finally, the beans are placed on raised beds for a 21-day drying period. They are covered with plastic during the hottest part of the day and overnight, and periodically turned to ensure even drying.

ORIGIN: KENYA