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Roasting as Usual

Kenya Barichu AB Top

RM35.00 MYR

The Barichu FCS consist of 4500 small farmers. Each of these farmers on average owns less than an acre plots where on average these farmers are able to plant 300 coffee treee. They also grow maize, bananas and macademia trees as cash crop. These plots are located on the east of Abedare Range and Mt. Kenya, a place rich with volcanic soils and decent amount of rainfall for coffee plantation. The coffee here has a balance between fruty and acidity.

Coffee variatal that are mainly grown by the farmers are SL 28 and SL 34 with less than 1% of its output  are Rairu. During harvest, farmers handpick the ripest and the reddish cherries which is delivered directly to Gatomboya wet mill for processing. th damaged and under ripe cherries being separated out from the red, ripe lots. The factory has a four disc pulper installed to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is double fermented with periods of washing and soaking in between. After soaking, coffee is spread out on pre-drying tables to remove excess liquid before being moved to raised drying tables. While drying, the parchment is repeatedly moved and sorted to remove any damaged or discoloured beans and is covered during the hottest part of the day to maintain even temperatures.

This Kenyan coffee is different from what we have in our offerings. It has a sound smoky aroma in it which we like. Upon grinding we could sense the aroma of smoky, cranberries, plum and grape fruit. At first sip, the notes of black currant and plum is clear, with cranberry and cedar wood aroma in the mid section. The flavor is solid.

Varietal : SL-27 and SL 34

Altitude : 1800 masl

Origin : Nyeri

Process : Kenyan Washed

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