Kenya Gicherori


Coffees are constantly pushed through the washing channels to remove mucilage and floaters

Coffees are constantly pushed through the washing channels to remove mucilage and floaters

This is the first Kenyan coffee we have for 2016. It is a tad late but definitely worth the wait. This lovely coffee was sourced by our partner, Nordic Approach. When we first cupped the sample of this coffee, we were very much captivated by the profile of this cup. Without a doubt, we had to share this delicious coffee with you.

Gicherori factory lies 1550m above sea level on the expansive slopes of Mt. Kenya region which has deep rich red volcanic soils ideal for coffee production. Temperatures range from 12-25°C. The factory was started in 1997. The main crop season is from October to December. This lot was picked between December 2015 to January 2016.

The factory has been receiving assistance from Coffee Management Services (CMS). Their long term goal is to increase coffee production through farmer training, input access, Good Agricultural Practice seminars, and a sustainable farming handbook that is updated and distributed annually. The wish is to establish a transparent, trust-based relationship with the farmers, helping to support a sustainable industry growth in Kenya, whilst bringing premium quality to the end consumer, and premium prices to the farmers.

Producers: 1800 smallholders in the surrounding areas deliver cherries to the wetmill
Wetmill: Gicherori Factory
Region: Kirinyaga, Kenya
Varietal: SL 28 and SL 34
Altitude: 1550 m asl
Processing: All coffees are pulped, dry fermented, washed, soaked and sun-dried. Cherries are hand sorted for unripes and overripes by the farmers before they go in to production. A 3-disc pulper removes the skin and pulp. The coffees are graded by density in to 3 grades by the pulper. Grade 1 and 2 go separately to fermentation. Grade 3 is considered low grade. The coffee is fermented for 16-24 hours under closed shade. After fermentation the coffees are washed and again graded by density in washing channels and are then soaked under clean water for 16-20 hours. The coffees are then sun-dried up to 15 days on African drying beds, covered in plastic during midday and at night.

Coffees from this country has never failed to amaze us. Loaded with intense fruit and berry notes, reminiscent of Ribena in this part of the world. Perfumy floral aroma leads to a cup bursting with currants and berries. Lively vibrant acidity ends off with floral undertones. Juicy, sweet, super clean and lingering aftertaste coupled with a big mouthfeel. You’ll enjoy every sip of this!

Available on in store or on web.

Nylon Coffee Roasters