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The Gichathaini Factory (wetmill) is one out of three wet mills of the famous Gikanda Cooperative Society in Nyeri in Central Kenya. The farmers from the community harvest and pick cherries in their gardens and transport the coffee to the factory for delivery. Cherries 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 grades by the pulper. Grade 1 and 2 go separately to fermentation. Grade 3 is considered low grade. The coffee is dry 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 overnight. Sun-dried 12 to 20 days on African drying beds. Time depends on weather conditions. Coffees are covered under plastic during midday and at night.
In this area the flowering period is usually between February and March, following this the trees will be ready for harvest from October to December.
Soil: Mainly Nitisol, red volcanic soil. Nitisols occur in highlands and on volcanic steep slopes and have developed from volcanic rocks. Nitisol generally has better chemical and physical properties than other tropical soils.
The coffee has an intense characteristic flavour of black currant, sun-dried tomato, black cherry. We love it when we brew with paper filter.
|Net Weight (kg)||0.2500|