THE GRAINS
Producer: S. Coop. Farmers of Kanyenyaini
Origin: Kanyenyaini
Process: Washing
Variety: SL 28, SL 34
Altitude: 1,800 meters above sea level
Tasting notes: Floral and fruity enzymatic fragrance. We found a vibrant coffee with notes of blueberries, cane sugar, and a very clean finish.
HISTORY
The Gikirima factory is located in the Manyata division of Embu district, near the town of Gicherori and 14 km from the center of Embu. Gikirima is situated on the slopes of Mount Kenya, in the renowned coffee-growing region of central Kenya. It benefits greatly from the ideal conditions for coffee cultivation.
It is affiliated with the Kibugu farmers' cooperative, along with the Kathakwa, Ndunduri, Ngerwe, and Gicherori factories. It now has 1,100 active members, each of whom owns an average of 1 hectare of land for growing coffee, as well as tea, macadamia nuts, beans, bananas, corn, and eucalyptus for shade.
After harvesting, the small farmers take the ripe cherries to the factory, where they undergo a process of removing the skin and pulp, known as the wet processing method. Currently, the factory uses a disc pulper to separate the skin and fruit from the inner parchment layer that protects the green coffee bean.
After pulping, the coffee is fermented overnight to break down the sugars, then carefully cleaned, soaked, and spread out on raised drying tables.
THE IMPORTER
The importer is our friend Mateo from XORXIOS. He's a green coffee importer based in Galicia. In our opinion, he's one of the best people we've met in this small world of specialty coffee.
THE RECIPE
We offer these guidelines to help you develop a recipe, but keep in mind that it may change depending on the equipment you use, the mill, and the water.*
I N 25 grams of coffee
OUT 400 ml in a cup
Time between vertigo 30 seconds.
Water temperature 93ºC
Water 90 ppm
