About This Coffee
We absolutely love this Kenyan season especially this year, the coffees are vibrant and burst with typical Kenyan-like aromas. This AA from Mugaga Farmers Cooperative Society is juicy with a thick body and tasting notes of raspberry, jasmine and black tea. Process: Cherries are hand sorted for unripes and over ripes by the farmers before they go into production. Pulping: A 3-Disc Agaarde pulping machine removes the skin and pulp. The coffees are graded by density into three grades by the pulper. Grade 1 and 2 go separately to fermentation. Grade 3 is considered low grade. Fermentation: The coffee is dry fermented for 18-36 hours in concrete tanks under a roof that provides shade for better temperature control during fermentation. Washing/Grading: After fermentation the coffees are washed and again graded by density in washing channels. They are sometimes soaked in clean water overnight. Drying: Sun-dried 12 to 20 days on African drying beds. Time depends on weather conditions. Coffees are covered under plastic during midday and at night.
Flavor Profile
Coffee Details
- Type
- Single Origin
- Process
- Washed
- Roast Level
- Light
- Origin
- 🇰🇪 Nyeri, Kenya
- Varieties
- Ruiru 11, SL-28, SL-34, Batain
- Altitude
- 1,700m