Jammy and richly bittersweet with notes of black currant, dark chocolate, hops and jasmine.
|Origin:||Gatuya Coffee Factory, Muranga Country, Central Kenya.|
|Process:||Washed and sundried.|
|Elelvations:||1850 metres above sea level.|
|Varietal:||SL28 & SL34.|
The Gatuya Coffee Factory is one of two washing stations operated by the New Murandia Farmers Cooperative Society, which has a total of around 3,5000 smallholders producer members. Each ramer owns about 1/5th to 1/3rd of a hecatre and delivers coffee in cherry form to the factory.
During harvest season, farmers selectively handpick the ripest cherries, which are then delivered directly to the cooperative's wet mill on the day of picking. Cherries are stringently hand sorted prior to pulping, with damaged and under-ripe cherries being separated out from the red ripe lots.
After pulping, the coffee is double fermented with periods of washing and soaking in between. After soaking, coffee is spread on drying tables to remove excess liquid before being moved to raised drying beds. Drying takes between 5 and 10 days depending on prevailing weather conditions. While drying, the parchment is repeatedly moved and sorted to remove any damages or discoloured beans and is covered during the hottest part of the day to maintain even temperature.