Floral. Roselle. Grapefruit. Blackberry.
||SL28, SL34, Ruiru, Batian
About this coffee :
Kimaratia 農民合作社成立於1995年；今天，合作社經營著 3 個獨立的工廠（Gachika、Gitare 和 Gichuka）。大約 2,200 名成員屬於合作社，其中大約 750 名交付給 Gichuka 工廠。
咖啡果去皮後被運送到工廠的發酵桶之一，根據當時的環境溫度，它們將在那裡發酵 12 到 48 小時。在此之後，咖啡被徹底清洗以去除所有粘液痕跡，在此期間將對其進行分級。
然後將咖啡豆送到工廠抬高的干燥床上晾乾，或者在循環水下浸泡長達 24 小時，這取決於工廠的床上是否有空間（在旺季期間，通常會有積壓）。咖啡會在 2 到 3 週的過程中在這裡慢慢變乾，在此期間，它會定期翻轉並在一天中最熱的時候蓋上蓋子。
The Kimaratia Farmers Cooperative Society was founded in 1995; today the cooperative operates 3 separate factories (Gachika, Gitare and Gichuka). Around 2,200 members belong to the Cooperativeand around 750 of these deliver to the Gichuka factory.
Processing at the Gichuka wet mill adheres to stringent quality-driven methods. All coffee cherries are handpicked and are delivered to the mill the same day, where they undergo meticulous sorting. After being weighed and logged, the weight of the delivery and the farmer’s identification is recorded in the Cherry Clerk’s register and the cherries are introduced into the hopper to be pulped. Pulping will only begin when a sufficient quantity of cherries has been received.
After pulping the cherries are delivered to one of the factory’s fermentation tanks, where they will ferment for between 12 to 48 hours depending on the ambient temperature at the time. After this, the coffee is fully washed to remove all traces of mucilage, during which time it will be graded.
The coffee will then either be delivered to dry on the factory’s raised drying beds or will be soaked under circulating water for up to 24 hours, depending on if there is room on the factory’s beds (during the peak of the season, there is often a backlog). The coffee will dry here slowly over the course of 2 to 3 weeks, during which time it will be turned regularly and covered during the hottest part of the day.
This coffee is absolutely vibrant and refreshing. With lots of classic blackberry & grapefruit notes, finish with a soothing floral finish. The perfect coffee to enjoy in the hot summer.
Brewing Recipe :
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