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Gicherori, Kenya
Cane Sugar, Persimmon, Apricot, Sweet & Full-bodied
$21
Country
Kenya
Region
Embu
Variety
SL 28, Batian & Ruiru 11
Altitude
1,650 Meters
Processing
72 Hour Washed
Highlights
One of the cleanest cups of coffee we've had this year — a bright Kenyan profile that puts the emphasis on sugary-sweetness and mouthfeel.
Best brewed 7-14 days after roast, to allow this dense coffee the time to de-gas and rest. We've enjoyed some stunning cups of this lot as far as 30 days out.
Best brewed 7-14 days after roast, to allow this dense coffee the time to de-gas and rest. We've enjoyed some stunning cups of this lot as far as 30 days out.
Brewing
Drip
Story
Gicherori Factory is part of the Kibugu Farmer’s Cooperative Society. It was started in 1994 and current membership stands at about 1,200. Embu county, where this coffee is grown and harvested, gets it’s elevation from the foothills of Mount Kenya – these steep hills & ample mountain runoff create the perfect perimeters for this mill’s washing & processing. Extra sugar development during roasting gives this coffee a smooth creme brulee-like sweetness, balancing what is an inherently bright, tropical cup.
The Kenyan 72 hour washing process in detail: as coffee cherry is harvested it is brought to the factory and then weighed. Smallholder farmers collect their earnings at that time. Coffee cherry is then sent through a disk depulper removing most of the fruit, fermented for 24-hours, washed & left to ferment again for roughly 24 more hours without water. After this the coffee is placed back in a water bath for a final 12-18 hours. Then comes drying the coffee seeds: the time in which parchment coffee dries heavily depends on the climate, ambient temperature, and volume being processed which could take up to 15 days and as little as one week. Once dried the coffee is bagged and stored until it finds it's container vessel leaving Mombasa.
The Kenyan 72 hour washing process in detail: as coffee cherry is harvested it is brought to the factory and then weighed. Smallholder farmers collect their earnings at that time. Coffee cherry is then sent through a disk depulper removing most of the fruit, fermented for 24-hours, washed & left to ferment again for roughly 24 more hours without water. After this the coffee is placed back in a water bath for a final 12-18 hours. Then comes drying the coffee seeds: the time in which parchment coffee dries heavily depends on the climate, ambient temperature, and volume being processed which could take up to 15 days and as little as one week. Once dried the coffee is bagged and stored until it finds it's container vessel leaving Mombasa.
