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 & roselle notes, finish with a soothing floral finish. The perfect coffee to enjoy in the hot summer.
Brewing Recipe :
1 : 16
3rd of September 九月三號
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