Kenya Gathiruini AB Top
"One of the sweetest coffees of the season, like licking cane sugar with added raspberry jam." - Nordic Approach
Kiambu is located between the outskirts of Nairobi and the slopes of the Aberdare mountains and it is the central of coffee production area since the 1880s. Gaithiruini is one of the 13 widespread factories within the Komothai FCS.
The cherries, collected from over 730 members of the Komothai Farmers Cooperative, are delivered to the Gathuruini Factory to be sorted by maturity and quality grouping before pulping and washing. The coffee receives between 24 and 48 hours of fermentation, dependant on density, before drying on raised beds for and average duration of 8-14 days.
The dry aroma of this coffee when grounded is citrusy, plum and black tea. At first sip, the combination of plum, blacberry and smoky created a raspberry jam like notes with a cranberry and citrus after taste. The cup super sweet, rich, bright and juicy.
Varietal : SL 28/SL 38/Batian
Altitude : 1600-1800 masl
Origin : Kiambu
Process : Kenyan Washed