Tasting notes : BLACKCURRANT, HIBISCUS, TEA, LEMON
This batch comes from the Karimikui washing station in the Kirinyaga region. She is a member of Rungeto FCS, a cooperative that is known for producing some of the best coffee in Kenya.
Hundreds of producers deliver their coffee cherries to this station every year. The team on site take care of manually sorting the cherries to keep those that are perfectly ripe. The selected cherries are then pulped and sorted again, before being put in a tank for 16 to 24 hours for a period of dry fermentation. Once this dry fermentation is complete, the cherries are washed under a stream of water and left to soak to ensure optimum development of the flavors of the grain. This steeping 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 steeping process that contributes to the flavor profiles for which Kenyan coffees are so famous.
Finally, the grains are placed on raised beds for a drying period of 21 days. They are covered with plastic during the hottest part of the day and during the night and then periodically turned over to ensure even drying.
This coffee is a floral bomb in all brewing methods.
|VARIETIES:||SL-28, SL-34, RUIRU 11, BATIAN