Gicherori AA -Kenya

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Gicherori AA -Kenya

20.00

The sloping red volcanic soils of Mt. Kenya are ideal for the production of this complex coffee. With a bimodal rain pattern, the Gicherori mill sees two harvests each year. More than 1000 farmers are pre-financed for the harvest, allowing advances for school fees and necessary farming materials. Once picked, ripe cherries arrive at the washing station to remove the skin and pulp. The wastewater is recirculated as an effort of resource conservation and finally discarded in soaking pits. Once all pulp and parchment is removed from the green coffee bean, the coffee is fermented overnight to break down sugars. The depulped coffee is then cleaned and soaked before it is spread on raised drying tables for anywhere from 7 to 15 days. The drying time is dependent on many conditions such as coffee volume, climate, and ambient temperature. In the cup, we taste lemon curd, red grapes, sweet thyme, & carmalized sugar. 

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