KENYA - GICHERORI - washed | ESPRESSO
This stunning cup reminds us of nectarine juice, with a pleasing acidity that is both round and bright. Blueberry and dried fig notes finish out the cup.
PRODUCER: Gicherori station
GROWING ALTITUDE: 1700 m.
VARIETAL: SL28, SL34 (100% arabica)
PROCESSING: Fully Washed
ROAST PROFILE: Medium (espresso roast).
TASTING NOTES: Blueberry, nectarine, dried fig.
The Gicherori station sits on the slopes of Mt. Kenya. The region benefits from rich, red volcanic soils that are ideal for coffee production.
The station works together with many small farmers in the surrounding area's delivering the coffee cherries to the wet mill.
The farmers from the community harvest and pick cherries in their gardens and transport the coffee to the factory for delivery and payment. The factory pays a small advance at delivery. The remaining payment will come after the coffee is sold. The wet mills are able to give more than 85% of the sales price back to the farmers.
The coffees are traditionally processed with dry fermentation for 18-36 hours, before being washed and graded in channels, and dried on raised beds for 12 to 20 days.