Kenya - Gachami AB
SKU:
€23.50
€23.50 - €117.50
per item
Origin: Kenya
County: Kirinyaga
Cooperative: Baragwi Farmers Cooperative Society
Washing Station: Gachami Coffee Factory
Farmers: 1200 active members (480 female, 720 male)
Cultivar: Mainly SL28 & SL34
Altitude: 1800 masl
Process: Fully washed with double fermentation
Screen: 15-16
Moisture: 10.8%
Density: 0.702 g/ml
Cupping Score: 86.7
Cupping Notes: Red apple, cinnamon, vanilla, apricot
Traceability
The Gachami Factory, part of the Baragwi Co-operative Society, is renowned for consistently producing high-quality coffees in the Kirinyaga region. Situated against the stunning backdrop of the snow-capped Mt. Kenya and the Mwea rice plains, the factory processes 150 tonnes of cherry from the surrounding farms. Since its establishment in 1978, the factory has employed the use of fresh water for fermentation.
The region's rich volcanic soil and favourable climate result in the predominantly grown SL 28 and SL 34 varietals, as well as small amounts of other mixed varietals. During processing, cherries are meticulously hand-sorted to ensure that only ripe and optimal ones are used. An Agaarde disc pulping machine is used to remove the skin and pulp from the cherries before they are graded by density.
Following grading, the coffee undergoes a 16-24 hour fermentation process under closed shade before being washed and graded again by density. After this stage, the beans are soaked in clean water from the Gatomboya stream for 16-18 hours. The coffee is then sun-dried for up to 21 days on African drying beds, with careful attention paid to covering the beans with plastic during midday and at night.
The region's rich volcanic soil and favourable climate result in the predominantly grown SL 28 and SL 34 varietals, as well as small amounts of other mixed varietals. During processing, cherries are meticulously hand-sorted to ensure that only ripe and optimal ones are used. An Agaarde disc pulping machine is used to remove the skin and pulp from the cherries before they are graded by density.
Following grading, the coffee undergoes a 16-24 hour fermentation process under closed shade before being washed and graded again by density. After this stage, the beans are soaked in clean water from the Gatomboya stream for 16-18 hours. The coffee is then sun-dried for up to 21 days on African drying beds, with careful attention paid to covering the beans with plastic during midday and at night.