Category

Origin

Traceability Project

Kenya

Washed AA Top – Konyu

packaging: 60kg grainpro bags

region: Kirinyaga County, Central Kenya

cooperative: Kabare Cooperative Society

producers: 800 smallholder farming families

varietals: SL28, SL34 and Batian

soil: volanic loamy soil, at an altitude between 1600 and 1700 metres asl

washing station: Konyu

harvest: between November and January

processing method: fully washed with fermentation in dry tanks for 24 hours. The coffee is then washed, soaked for 6 hours and dried on raised african beds between 7 and 10 days.

Espresso

  • citrus fruit
  • dark cherry
  • honey
  • lemon balm

A cup with a velvet mouthfeel and a backdrop bright with tangerine and clementine. A rich honey sweetness evolves into an aromatic aftertaste reminiscent of mint and lemon balm.

Cupping

  • citrus fruit
  • berries
  • dark cherry

Wonderful complex acidity reminiscent of mandarin and currant. A cherry syrup sweetness evolves into a clean and pleasant aftertaste.

Washed Process

The harvested coffee cherries are first selected, either mechanically or in water tanks, to remove unripe cherries and other foreign matter. They are then processed with depulpers to remove the skin (exocarp) and pulp (outer mesocarp).

With a portion of the mucilage (inner mesocarp) left on the parchment (endocarp), the coffee beans are fermented in water tanks for around 14 to 36 hours. During this time, the microorganisms in the beans help break down the mucilage with their enzymes.

The beans are then washed with fresh water and laid to dry on either cement patios or raised beds, or in some cases placed in mechanical dryers. They are turned regularly to avoid unwanted mold and further fermentation, and when the beans reach around 11% humidity they are stored in parchment (endocarp), before being milled and bagged.

Good for use in

  • Filter

  • Capsule

  • Pod

  • Espresso

  • Cappuccino

  • Moka

Traceability Project

Kenya

Washed AA Top – Konyu

Kenya