| Size | 250 g |
|---|---|
| Origin | Kenya |
| Region | Katarina, Nyeri County |
| Producer | Kiangundo Factory |
| Farm | Mixed Farms |
| Altitude | 1800 m |
| Harvest | 2021 – 2022 |
| Variety | SL28 & SL34 AB |
| Process | Washed |
| Tasting notes | Black Tea, Floral, Plum |
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Description
About coffee
The entire coffee cherry is harvested by hand and delivered the same day to the washing station, where it undergoes meticulous selection. This is done by hand and supervised by factory manager David Kamau Njogu, who ensures that unripe and unwanted cherries and objects are removed.
The ripe red cherry is then digitally weighed and recorded on a computer, the farmer receives a delivery receipt and a short message by phone immediately notifying the kilograms of cherry delivered and the total delivered at that time.
The coffee cherry is then placed in a receiving tank and pulped using a four-disc pulping machine to remove the skin and fruit from the inner parchment layer that protects the green coffee bean. After pulping, it is dry fermented for 16 to 24 hours, depending on the climate. This is to break down the sugars and remove the mucilage from the outside of the beans.
When ready, the coffee is rinsed, removed from the tanks and placed in a washing trough for thorough water washing and sorting, where the denser, higher quality beans are separated from the lighter, lower quality beans. quality.
The taller, denser grains are soaked in clean water for a further 48 hours to harden the center cut and improve quality, then the parchment is transferred to skin drying tables to drain the water in the shortest time possible; Any defective kernels can be identified and removed.
The parchment is then transferred to final drying tables where it is constantly rotated to ensure uniform drying. Drying time Depends on weather, ambient temperature and processing volume. It may take 2-3 weeks to reach the target humidity of 11-12%, after which the parchment is moved to conditioning containers.
In the conditioning containers, the parchment sits for approximately 3 to 4 weeks to stabilize the water activity and this contributes to long-lasting quality and vitality in the cup.
Final drying is carried out to achieve a moisture content of 10.5%, after which the parchment is packed into 60 kg bags and then transported to Kahawa Bora Mill to be dry milled and prepared for shipment.