Kenya Embu AB

RM35.00 MYR 

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This lot is produced by  a numerous smallholders farmer from the Gaikundu FCS and is processed at the Kamviu washing station located in the Embu County. This offerings are from 977 farmers to be exact. It distance its self from the typical Kenyan coffee as it has a profile that cannot be found else where. The coffee has a sticky and sweet profile or in other words, a very long lasting aftertaste.

The Gaikundu FCS has at least 3600 active members. Members are primarily somewhere on Mount Kenya between 1650 to 1900 masl. The location of the washing station is also strategic as it sits on the base of Mount Kenya and in order to exit mount Kenya, the farmers will have to pass the Gaikundu washing station. Logistically, it helps the farmers to save on logistics. Most of the farmers own  half hectare of land on average and coffee are grown typically at a very low volume as most of the farmers will produce carrot, banana and other fruit to sustain their living.

Gaikundu coffee washing mill is currently being managed by Godfrey Givoci. To ensure a quality all coffee cherries are handpicked and are delivered to the mill the same day, where they undergo meticulous sorting. Factory employees oversee the process and any underripe or damaged cherries will not be accepted by the ‘Cherry Clerk’ – one of the most important harvest-period staff, who keeps meticulous records of how much coffee each producer delivers on any given day (and thus how much payment is due once the coffee has sold). Any rejected coffee will have to be taken home again, and the farmer will need to find a place to dry it (often a tarp in the yard) to be delivered only at the end of season as low quality ‘Mbuni’ – natural process coffee that earns a very low price. Thus, farmer members are incentivised to only pick and deliver the ripest cherry that they can.

This coffee is process as Washed process. Coffee cherry is depulped only when there are sufficient quantity of cherries has been received. After depulping, the coffee is fermented for 12 to 48hours depending on the ambient temperature at that time. After the fermentation process, all remaining mucilage is washed and is graded to decide whether to take the coffee to for drying or to be recirculated with water for another 24 hours. The drying process will take approximately 2-3 weeks. If the weather is too hot, it is covered to harmonize the drying process.

The coffee is sticky and sweet. Upon grounding, we could capture the essence of cranberry and lemon peel. At first sip, a lot of cranberry juice with roselle flavour. The coffee has a sweet and sour notes of pomegranate and red currants at the same time it has a special floral aromas. As it cools down, the acidity becomes very clear and very dark fruit like notes of blackberry and gooseberry. The overall taste is thick    , strong and rich. The layers are changeable!

Varietal : SL28 & Rairu 11
Altitude : 1700 – 1900 masl
Origin : Kairuri, Embu
Process : Kenyan Washed