TASTING : This washed Kenyan coffee is incredibly clean, sweet and balanced with chamomile aromatics, kumquat, prune and blueberry notes.
REGION: Kirinyaga, Kenya
Most of the coffee exported from Kenya is grown predominantly in regions surrounding Mount Kenya and the foothills of the Aberdare Mountains, north east of the Kenyan capital of Nairobi. Due to the presence of an active system on volcanoes, Keyan coffee grows in rich, volcanic and mineral loaded soil that helps build the flavour coffee .This coffee hails from the Kirinyaga region which is dominated by smallholder farms, this is reflected within this microlot which comes from the eleven different farms that make up Gichugu village.
ALTITUDE: 1,630-1,750 masl
Kenya is known for having some of the highest altitude coffee farms in the world, and this coffee is no exception. Gichugu is grown on the foothills of Aberdare mountains at one thousand, seven hundred and sixty meters above sea level. Altitude in coffee production is essential for the development of the coffee cherries, higher altitudes, cooler temperatures and low oxygen slow the maturation and growth of the coffee allowing the coffee beans to increase in density leading to a more complex cup of coffee.
SL28 is a varietal related to the bourbon genetic group and was developed in the early 1900’s by Scott Laboratories (hence the prefix SL). It is a tall plant with a high yield of bright red coffee cherries, this varietal is also drought resistant and less susceptible to leaf rust and coffee berry disease than other varieties grown within Kenya. The quality of coffee produced by SL28 cherries is of outstanding quality and for these reasons has become the varietal most predominantly grown throughout Kenya.
Gichugu is a washed processed coffee. Washed process coffee describes the way the coffee bean has been fermented in order to remove the fruit from the coffee bean. Coffee cherries are hand picked and run through a pulping machine that strips the outer layer of the cherry from the mucilage. The fruit is then placed into fermentation tanks and filled with water and left to sit for around eighteen hours. Once the mucilage easily falls from the parchment layer the remaining fruit is washed off the bean and left to dry in large raised, african drying beds.
Within Kenya, all coffee exported is processed using a variation of the washed method where coffee is fermented twice and washed with clean river water in between. This rinse and second fermentation enhances the clarity, brightness and flavours unique to Kenyan coffees.
Dose: 21g in
Yield: 42g out
Run time: 28 seconds (incl. 10s pre-infusion)