ABOUT THIS COFFEE:
FACTS & FIGURES:
Region: Embu County
Variety: SL28, SL34, Ruiru
Processing: Fully Washed
Producer: Kibugu Farmers Co-operative
Harvest: January 2017
Sparkling blueberry and lime acidity with a buttery body, makes a layered and complex single origin espresso.
Gicherori is one of the washing stations of the Kibugu Farmers Co-operative. Kibugu town is located on the border between Embu and Kirinyaga counties just south of Mount Kenya in Kenya’s central coffee region.
The co-operative is made up of 1200 farmer members who deliver their coffee to the co-ops washing stations like Gicherori. This lot is 100% peaberry which are specially separated from the AA and AB sizes.
These tiny beans are created when the cherry seed does not develop into two beans but grows into a singular, smaller and rounder bean that is separated after processing. Peaberries typically offer a more pronounced and interesting acidity and as such are often prized in Kenyan coffees.
The coffee at Gicherori is processed in the classic Kenyan style; dry fermented for 24 hours, washed and sent to secondary fermentation for a further 24 hours before being washed, graded and then soaked in clean water for a final 24 hours. After soaking, the coffee is dried on raised beds for 5–10 days depending on the weather.
It is thought that this long, slow fermentation and final soak increases the build-up of amino acids in the coffee and contributes to the classic fruit forward Kenyan cup profile.