Kenya, Gicherori Coffee Beans
- Nyeri, Kenya
- Processing Method
- Extended Kenya Double Washed
- SL 28, Ruiru 11, Batian
This coffee, coming from the Gicherori Factory, is part of the Kibugu Farmer’s Cooperative Society. Gicherori factory is situated at Kibugu location, Gicherori sub-location in Embu County. The factory treats all water in soak pits to ensure no contamination run into the local waterways, which are a source for drinking water. The community also places great importance on protecting the indigenous trees that remain in the area, so that the local bird life can be sustained.
The community all work together to deliver coffee in cherries to the local washing station where they are depulped, then fermented in large tanks and washed with stored clean water. The wastewater is cleaned before being led back into nature, which is common at most mills. After washing, the coffee is dried on typical african raised beds, that allow good air circulation between the beans. Beans are dried to between 11% and 13% and then brought to the Central Kenya Coffee Mill in Nyeri for grading and sorting.
Gicherori Factory is well established and true to their practices through rigorous training and attentiveness to detail. This coffee speaks for itself, as it is the perfect example of an intense Kenyan coffee. Juicy red jelly, intense red wine and sweet red fruits is what you can expect out of this coffee.
You select how often you want a delivery, we do the rest. One flat price plus shipping. We give you a new, unique single-origin coffee from our selection that’s hot off the roaster. You get it delivered straight to your door at peak roast time.
Subscribers will get to sample all of our current roasts, except for our Modern American and 431. In addition, we’ll include our limited-edition roasts in your subscription at no extra charge to you. Most of the time these never make the online store, and are only in our shop for a short period.
For freshness, we recommend getting shipments as frequently as possible. Cancel or change your subscription any time, no charge (you’ll receive instructions via email).
When searching for a coffee to roast to our 431 profile, we always look for a strong body with good chocolate sweetness. This coffee, coming from Veracruz, Mexico fits the bill with its incredibly heavy body and dark chocolate sweetness. It’s the perfect coffee for those that like cream and/or sugar or for those that like a strong black cup of coffee. When roasting 431, we roast it longer, but not too long to where it gets too roasty and we lose the sweetness of the coffee.
This particular coffee comes from the Huatusco region of Veracruz. This region is well known for coffee production. It is well suited for coffee growing with its mountainous and forest terrain. Volcanoes are also around this region which is excellent for the soil. The soils where the coffee farms are located correspond to hills of volcanic ash, classified as Luvisols, Andosols and Cambisols.
With the uniqueness of this region we are excited to explore and create more relationships with producers from Veracruz. Mexico is one country that we have always wanted to work more with so over the next few years we hope to be sourcing some stunning coffees. This coffee is a great coffee to get our foot in the door of Mexico.
This coffee coming from Palestina, Colombia is a great installment of our beloved Modern American espresso. As always, our goal with Modern American is to source and roast a coffee that has a great body for espresso to where we can roast it lighter so that we can highlight the complex sweetness of the coffee. To accomplish this, we roast this coffee slowly to bring out the sweetness, but we don’t roast it too dark so that we don’t taste too much roastiness. Although we call it an espresso roast, this coffee is also perfect for any other brew method, especially a batch brewer.
Our friends over at Atlantic Specialty Coffee helped us source this coffee from Palestina. This is a blend of coffee from 20 different specialty coffee-producing families. This group has its own collection center with a quality lab where they individually evaluate the physical and sensory quality of each lot by producer and then separate them according to profile and cup score prior to the final blend.
This group of producers were kind enough to give us their notes on the processing of their coffee. The producers use a traditional washed process because this allows the coffee to exhibit the characteristics of the regional terroir. This region is known for a very fine acidity, citrus notes, yellow fruit, a very marked sweetness and accentuated cleanliness. The producers use long fermentation times because the low temperatures of the region allow for a slow and constant process that contributes to the complexity in the cup. Drying is mainly done in the sun, in "casillas" or parabolic dryers, the process takes an average of 15 days.
The region of Palestina is well known for the quality of coffee being exported. Producers from this region have won the Cup of Excellence multiple times over the years.
Its geographic location provides ideal climate conditions for the production of specialty coffee. Coffee is grown there from 1,600 to 1,900 meters above sea level, with temperatures that oscillate between 16 and 25 ºC. The region's soils are fertile, derived from volcanic ash, and the varieties that are cultivated are mainly Caturra, Colombia and Tabi. The farms vary in size from 2 to 10 hectares, which each contain between 10 and 50 coffee trees.
We thought this was the perfect coffee to roast to our Modern American profile because of the density of the beans. The coffee offers nice canned peach sweetness with an almost ginger ale like sparking mouthfeel.