Kenya Gachami AB Washed
369,00 Kč – Sold Out
Blackberries, red apple, cranberries
Charakteristics: fruity,tea-like
Producer: Baragwi Farmers Cooperative Society
Region: Kirinyaga County
Elevation: 1800 m
Varietal: SL28 & SL34
Processing: Washed
SCA score: 87
Importer: Kilimanjaro
Traceability
The Gachami Factory, part of the Baragwi Co-operative Society, is renowned for consistently producing high-quality coffees in the Kirinyaga region. Situated against the stunning backdrop of the snow-capped Mt. Kenya and the Mwea rice plains, the factory processes 150 tonnes of cherry from the surrounding farms. Since its establishment in 1978, the factory has employed the use of fresh water for fermentation.The region's rich volcanic soil and favourable climate result in the predominantly grown SL 28 and SL 34 varietals, as well as small amounts of other mixed varietals. During processing, cherries are meticulously hand-sorted to ensure that only ripe and optimal ones are used. An Agaarde disc pulping machine is used to remove the skin and pulp from the cherries before they are graded by density.
Following grading, the coffee undergoes a 16-24 hour fermentation process under closed shade before being washed and graded again by density. After this stage, the beans are soaked in clean water from the Gatomboya stream for 16-18 hours. The coffee is then sun-dried for up to 21 days on African drying beds, with careful attention paid to covering the beans with plastic during midday and at night.
The Myths of Kenyan Coffee
1. There is a misconception that Kenyan coffees are too acidic and unsuitable for use in espresso or milk-based drinks. However, this is simply not true. The acidity level of a coffee can be controlled by adjusting the roast profile. Although some coffees have a higher natural acidity, this can always be reduced by roasting if necessary.
2. It's common to hear that Kenyan coffees have a specific flavour profile that includes red fruits, blackcurrants, and winey notes. However, this is just a myth. In reality, there is a wide range of flavours that can be discovered in Kenyan coffees, including floral, chocolate and elegant notes that are influenced by the variety of the coffee and the location where it's grown, rather than the origin in general.
3. There is a popular myth about the new Ruiru 11 coffee variety. The truth is that Ruiru 11 is not as good as the SL varieties. However, most of the Ruiru coffee grown in Kenya is now grafted with SL28 roots. This is because the SL28 roots are longer than those of the original Ruiru, which has a Catimor genetic component. Grafting the Ruiru plant with SL28 roots allows it to access more nutrients from deep in the volcanic soil of Kenya, which ultimately improves its quality.
4. Finally, there is a common myth that farmers do not drink coffee, but prefer tea. While there is some truth in this statement, it is mainly due to British colonial influence. Today, Kenyan farmers actively enjoy coffee and even cup it.
