African Espresso
African Espresso
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Roast: Medium/Dark
Great blend of coffee from Kenya, Tanzania, and Ethiopia
KENYA
CUPPING NOTES: Bright Acidity, Orange, Lemon, Floral, Effervescent, Sweet Well Balanced
Grade: AB
REGION: Othaya, Nyeri County
ALTITUDE: 1,700-1,890 M
PROCESS: Fully Washed and Sun Dried on Raised Beds
Varietals: SL28, SL34, Ruiru 11, and Batian
Certification: Conventional
Details: Othaya Farmer Cooperative Society is one of key member societies of the Kenya Cooperative Coffee Exporters (KCCE) organization. KCCE is an historic organization of almost 4,000 individual cooperatives. The group was formed in 2009, with the express goal of managing marketing and exporting operations cooperatively, as opposed to contractually with third parties. This lot is processed in Gauge.
The Gatugi Factory has 500 members actively harvesting and delivering to the processing center.
Gatugi ferments for 27-35 hours depending on ambient conditions. After fermentation, the parchment is rinsed and the water replenished, and the clean parchment soaks for an additional 12 hours, after which it is sorted by density and brought to the tables to dry, typically for two weeks. After drying is complete the coffee is stored on site and eventually delivered to the Othaya dry mill for grading and a final density sort. The established milling and sorting by grade, or bean size, is a longstanding tradition and positions Kenya coffees well for roasters, by tightly controlling the physical preparation and creating a diversity of profiles from a single processing batch. hover around 323,000 kgs, meaning the average member of Gatugi is farming enough coffee fruit for roughly two 60kg bags of export-able green.
TANZANIA
PEABERRY
CUPPING NOTES: Bright Acidity, Rounded Body, Fruity, Cranberry, Lemon/Lime
Grade: PB
REGION: Mount Kilimanjaro
ALTITUDE: 1,200M-2,000 M
PROCESS: Fully Washed
VARIETAL: Bourbon - KP, N39
Certification: Conventional
Details: Grown on the Kilimanjaro plantation Estate, The uniquely fertile area in the region surrounding Mount Kilimanjaro is among the best in the world for the cultivation of Arabica. The entire plantation was planted with 1 million new coffee trees between 2000 and 2005. Every single coffee tree is connected to a drip irrigation system, which ensures an adequate water supply at all times. A central wet mill replaces the previously 8 decentralized processing plants and guarantees consistently high quality standards, while simultaneously reducing water consumption for the "fully washed" processing.
ETHIOPIA
CUPPING NOTES: Bright Acidity, Delicate Body, Caramel, Vanilla, Floral, Berry
Region: Sidama
ALTITUDE: 2,000-2,200 M
PROCESS: Natural and Sun Dried
VARIETALS: Local Heirloom - Sidamo
CERTIFICATION: Conventional
Details: It is thought that the coffee plant was discovered in Ethiopia, where coffee is more than an income producing crop and is part of a long lasting culture. Coffee is Ethiopia’s main export commodity, contributing to the livelihoods of more than 15 million farmers and sector workers.
This coffee grown in the Oromia zone on family farms and is processed in a local cooperative. The traditional processing method provides a truly remarkable naturally processed coffee.
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