Roast Date: 

Tastes Like: Yellow Plum, Mulberries, Darjeeling
Country of Origin:  Kenya
Region: Konyu, Mathira, Nyeri County
Producer: 700 smallholders in the Barichu FCS
Farm: Gatomboya Factory
Variety: SL-28, SL-34, Batian, Ruiru 11
Elevation: 1400 - 2000 MASL
Process: Traditional Washed

Ripe cherries are handpicked and delivered to Gatomboya, where they are sorted by ripeness before pulping. The pulper (typically an Agaarde disc machine) removes skin and pulp, with the coffee graded into first and second quality as it flows down to holding tanks via density channels. Grade 1 and Grade 2 lots are fermented separately in shaded, closed tanks for 16-24 hrs. After fermentation, the parchment is washed and graded again in channels, with lower-density material floated off and removed. The clean parchment is then soaked under fresh water from the Gatomboya stream for a further 16-18 hrs. Drying takes place on African raised beds for up to 21 days, with plastic covers applied during the hottest part of the day and at night to reduce temperature damage.