GATURIRI AA

Regular price £11.25

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A super juicy and complex Kenyan coffee with notes of blackberries, pomegranate and hibiscus.

PRODUCER

Barichu Cooperative Society

PREPARATION

Fully washed

CULTIVAR

SL28, SL34

ALTITUDE

1,700 - 1,800 masl

LOCATION

Nyeri, Central Province

HARVEST PERIOD

September - January

 

We love Kenyan coffees! Cupping the fresh crop arrivals is probably one of the highlights of the year. PLOT's first Kenyan lot is from Gaturiri. The Gaturiri factory is a member of the Barichu Cooperative society, along with three other factories, Gatomboya, Karindundu and Karatina. There are around 1,100 small producers who deliver cherry to the Gaturiri factory washing station and this amounts to between 500 and 600 tonnes of cherry throughout the harvest season. Since construction over 50 years ago, the washing station has consistently produced top quality coffee, with management and staff putting emphasis on cherry selection, proper washing, soaking and long, slow drying.

The coffee is handpicked by the smallholder members and delivered to the Gaturiri factory where it is pulped. Initially the dense beans are separated from the immature floaters using water floatation tanks. The denser beans will sink whilst the immature “floaters” are easily removed. The dense beans are sent through channels to tanks for the first stage of fermentation which will last for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours. Once the fermentation process is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage. The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours, increasing enzymatic activity and strengthening the amino acids and proteins present in the seeds. This process is believed to contribute to the sparkling acidity and sweetness which are typical of Kenyan coffees.

The beans are then transferred to the drying area where the coffee dries under shade very slowly for the first day or so. This allows the surface moisture to be wicked away whilst protecting the parchment from cracking. The coffee is then laid in a thin layer and allowed to dry for 10 to 15 days before being delivered to a private mill and put into ‘bodegas’ to rest – these are raised cells made of chicken wire which allows the coffee to breathe fully and are very unique to Kenya.