Uklili is the Cooperative’s sole wet mill and, itself is located at 1,600 metres above sea level. Smallholder farmers delivering to the mill hail from the surrounding villages of Githiru, Gituba and Mukure, and their small farms (most of which are farmed as mixed-use, with a blend of coffee trees – on average around 200-250 trees – and food crops) dot the southern slopes of Mt Kenya at 1,500 to 1,900 metres above sea level.
During the harvest, farmers selectively handpick the ripest, reddest cherries, which are then delivered to the cooperative’s wet mill on the same day. Cherries are hand sorted prior to pulping, with damaged and under-ripe cherries being separated from the red, ripe lots and are further defined into lots according to quality. After pulping the coffee is fermented for between 12 to 16 hours. After fermentation, the coffee is washed in clean, fresh river water to remove all traces of mucilage before being delivered through sorting channels to dry on raised beds.
While it is drying, parchment coffee is sorted again to remove any discoloured or damaged beans. When it achieves optimal humidity, the parchment is then transported for dry milling and grading before it is transported to the warehouse for storage.
This is a very refreshing Kenyan coffee that will brighten your day. Lots of sweet tangerine vibrancy, blueberry & cranberry juicy mouthfeel, finish with hints of chocolate note. A nice pick for a hot afternoon!
Brewing Recipe :
1 : 15
24th of October
200g pack ship within 1 - 2 working days
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