Giakanja Espresso 169,-
A classic Nyeri style coffee with loads of rose hips and floral flavours. The members of this cooperative mainly grow the traditional SL28 cultivar and in combination with the cool nights and moderate hot days in Nyeri the coffees ripen slowly which gives a very intense and sweet fruity flavour. When prepared as espresso, this coffee get's really intense in flavour and acidity. Make sure you extract it well and please let it cool down before you taste it. It get's so much more balanced and sweet when the temperature comes down a bit.
Floral, rose hips, red berries.
Several smallholders farmers
1700 - 1750 masl
SL28 + Ruiru 11
The coffee is hand picked by the farmers and their families. After delivering the coffee to the wet mill the good coffee cherries are separated from the inferior ones. The cherries are depulped and graded by using an old disc de-pulper that uses water and gravity to sort dense beans from less dense beans. The beans are dry fermented for about 12-36 hours depending on the climate and amount of mucilage. After fermentation the coffee is washed and graded before it gets dried on elevated drying tables, where defect parchment coffee gets sorted out. The coffee is dried to a moisture between 10-12% and stored in conditioning bins before delivery to the dry mill.