Kenya Ichamara Grade AA كينيا اتشامارا

Net Weight 340g  الوزن ٣٤٠ جرام

Tangerine. Pomegranate. Super juicy.

Good for brewing

Farm:  New Gikaru Farmers Co-Operative Society

Varietal: SL28, SL34 & some Ruiru 11

Processing: Fully washed

Altitude: 1,600 to 1,800 metres above sea level

Owner: New Gikaru Farmers Co-Operative Society

Town / City: Mukurwe-ini & Nyeri

Region: Nyeri County, Central Kenya

Country: Kenya

الإيحاءات:  يوسف أفندي.  رمان.

مناسبة للتقطير

المزرعة: مزارع صغيرة متعددة

السلالة: اس ال ٢٨, اس ال ٣٤, رويرا ١١

المعالجة: مغسولة

الارتفاع: ١,٦٠٠ - ١,٨٠٠ متر فوق سطح البحر

المزارع: مزارعين مختلفين

المدينة: موكوروي اني, نويري

المنطقة: نويري, وسط كينيا

The Story Behind This Coffee

Processing at the Ichamara wet mill adheres to stringent quality driven methods. All coffee cherries are handpicked and are delivered to the mill the same day, where they undergo meticulous sorting. Factory employees oversee the process and any underripe or damaged cherries will not be accepted by the ‘Cherry Clerk’ one of the most important harvest period staff, who keeps meticulous records of how much coffee each producer delivers on any given day (and thus how much payment is due once the coffee has sold). Any rejected coffee will have to be taken home again, and the farmer will need to find a place to dry it (often a tarp in the yard) to be delivered only at the end of season as low quality ‘Mbuni’ natural process coffee that earns a very low price. Thus, farmer members are incentivized to only pick and deliver the ripest cherry that they can.

After being weighed and logged, the weight of the delivery and the farmer’s identification are recorded in the Cherry Clerk’s register and the cherries are introduced into the hopper to be pulped. Pulping will only begin when a sufficient quantity of cherries has been received. After pulping the cherries are delivered to one of the factory’s fermentation tanks, where it will ferment for between 12 to 48 hours depending on the ambient temperature at the time. After this, the coffee is fully washed to remove all traces of mucilage, during which time it will be graded. The coffee will then either be delivered to dry on the factory’s raised drying beds or will be soaked under circulating water for up to 24 hours, depending on if there is room on the factory’s beds (during the peak of the season, there is often a backlog).

The coffee will dry here slowly over the course of 2 to 3 weeks, during which time it will be turned regularly and covered during the hottest part of the day.