Κένυα – Kenya – Gichathaini – Washed Fresh Harvest

Description

The Gichathaini Factory (wetmill) is one out of three wet mills of the famous Gikanda Cooperative Society in Nyen in Central Kenya The farmers from the community harvest and pick cherries in their gardens and transport the coffee to the factory for delivery. Cheries are hand sorted for unripes and over ripes by the farmers before they go into production.

A 3-Disc Agaarde pulping machine removes the skin and pulp. The coffees are graded by density into three degrees by the pulper.

Grade 1 and 2 go separately to fermentation. Grade 3 is considered Ιow grade. The coffee is dy fermented for 18-36 hours in concrete tanks under a roof that provides shade for better temperature control during fermentation.

After fermentation the coffees are washed and again graded by density in washing channels. They are sometimes soaked in clean water ονernight. Sun-dried 12 to 20 days on African dnying beds. It depends on weather conditions. Coffees are covered under plastic during midday and at night In this area the flowering period is usually between Februany and March, following this the trees will be ready lor harvest from October to December.

Soil Mainly Nitisol, red volcanic soil. Nitisols occur in highlands and on νolcanic steep slopes and have developed from volcanic rocks. Nitisol generally has better chemical and physical properties than other tropical soil. The coffee has an intense characteristic flavor of black currant, sun-dried tomato, black cherry.

We love it when we brew with paper filter.