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Gachuiro AB

Green Apple and Blackcurrant

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Gachuiro AB – Kenya – Espresso

$25.00$84.00

Producers: Producers of Kiama FCS
Region: Nyeri County, Central Kenya
Varieties: SL28, SL34, Ruiru 11, Batian
Processing: Washed
Altitude: 1,750-1950 masl
Tasting notes: Green Apple and Blackcurrant

Gachuiro is one of four washing stations operated by the Kiama Coffee Farmers’ Cooperative Society (FCS). Located in Kenya’s Nyeri County, Gachuiro receives coffee cherries from around 400 neighbouring farms run by members of the FCS. The farms are located near the extinct volcano, Mt Kenya, which contributes to this coffee’s exceptional cup quality. The mineral-rich soils, high elevations and climate are ideal for coffee cultivation. Ripe cherries are hand picked, pulped and sorted before a dry fermentation for 20-24 hours. Following this the coffee is soaked for 48 hours and dried on raised beds over 1-3 weeks until 11-12% water content is reached. The coffee is rested for a month before export, leading to a lasting vibrancy. AB indicates that only beans above a certain size and weight have been selected to ensure that maximum flavour has been developed. The juicy, tart acidity of this lot perfectly compliments its intense sweetness, making for an exceptional espresso.

 

SKU: 100-S-AH-1-1-1-1-1-2-1-1-2 Categories: , ,

Description

.

 

Additional information

Weight 250 g
Size

250g, 1kg

Bean

Whole Beans, Ground For Filter, Ground For French Press, Ground For Stovetop, Ground For Espresso

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Gachuiro AB – Kenya – Espresso

$25.00$84.00

Producers: Producers of Kiama FCS
Region: Nyeri County, Central Kenya
Varieties: SL28, SL34, Ruiru 11, Batian
Processing: Washed
Altitude: 1,750-1950 masl
Tasting notes: Green Apple and Blackcurrant

Gachuiro is one of four washing stations operated by the Kiama Coffee Farmers’ Cooperative Society (FCS). Located in Kenya’s Nyeri County, Gachuiro receives coffee cherries from around 400 neighbouring farms run by members of the FCS. The farms are located near the extinct volcano, Mt Kenya, which contributes to this coffee’s exceptional cup quality. The mineral-rich soils, high elevations and climate are ideal for coffee cultivation. Ripe cherries are hand picked, pulped and sorted before a dry fermentation for 20-24 hours. Following this the coffee is soaked for 48 hours and dried on raised beds over 1-3 weeks until 11-12% water content is reached. The coffee is rested for a month before export, leading to a lasting vibrancy. AB indicates that only beans above a certain size and weight have been selected to ensure that maximum flavour has been developed. The juicy, tart acidity of this lot perfectly compliments its intense sweetness, making for an exceptional espresso.

 

SKU: 100-S-AH-1-1-1-1-1-2-1-1-2 Categories: , ,

Description

.

 

Additional information

Weight 250 g
Size

250g, 1kg

Bean

Whole Beans, Ground For Filter, Ground For French Press, Ground For Stovetop, Ground For Espresso

Get emails from us, every so often.