WASHING STATION: Karumandi
ELEVATION: 1,800 masl
VARIETALS: SL 28, SL 34
PROCESSING: Fully washed, AA bean selection
FERMENTATION TIME: 24 hours
DRYING TIME: 10 days
WE TASTE: Orange, Blackberry, Spice
KIRINYAGA VS. NYERI:
The Kenyan coffees we purchased this year are largely from a region called Kirinyaga which is consistently more tropical, bright, and raspberry sided than the other major region called Nyeri which is heavy on blackberry and black currant. I would say it has been a blast to see this expression! I am always intrigued by regional trends and variations within countries and especially with such a strong coffee producer like Kenya.
Karumandi brings a soft and sweet cup profile with melon that is so clean. Karumandi is a coffee factory (mill) that processes coffee for about 1000 small farmers in the surrounding area. These farmers deliver cherry every day that is pulped, fermented for roughly 24 hours, washed, fermented again, washed again and then soaked under water for roughly 18 hours. From the soaking tank it goes to skin drying beds where the bulk of the moisture is immediately removed. After this step it is taken to drying beds where the coffee will be hand sorted as it dries for roughly 10 days. This intensive washed processing is some of the cleanest in the world.
- Jeff Brooks, Co-Owner & Green Coffee Buyer
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