Best Suited for Espresso

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.