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Bold, fragrant blackcurrant & cherry notes, softened by a molasses sweetness
True to form, this Kenyan is big-bodied, with pronounced blackcurrant acidity, and abundant natural sweetness. The trouble is that all this goodness is packed into a fairly dense, heat-resistant bean. So while we want our profile to be on the short end, we need to charge really hot and use a lot of heat to get to our endpoint.
The Gitwe Farmers’ Cooperative Society is home to the renowned Karinga Factory. It was founded in 1983, and currently has roughly 650 members, with an average farm size of about one hectare. At harvest time, farmers have delivered their cherries to the factory, where they are depulped (the cherries, not the farmers), fermented for 12–24 hours, and then washed four times and spread on raised beds. The drying time is between 8 and 13 days, and it is this slower drying time that is an essential processing component in the production of the beautifully sweet and complex coffees that the region has become known for.
Altitude: 1840m ASL
Variety: SL-28, SL-34, Batian & Ruiru 11
Region: Karinga Washing Station, Kiambu County
Producer: Various smallholder members of Gitwe Farmers Cooperative Society