Kenya washed Arabica PB Top Githaka
FRESH ROASTED COFFEE SPECIALTY FROM KENYA
Region: Thika Distrkt
Variety: SL28 SL34, R11
CHOCOLATE, BLACK COOKIES, BLACK CHERRIES,
CITRUS ACIDITY, SWEET
The equator passes directly through this East African gem. Despite its tropical climate, Kenya experiences some nice cool-offs through the Indian Ocean and Lake Victoria. Flat savannahs home to an abundance of wildlife rise to central highlands, peaked by Mount Kenya at 5,199 m. It is here, where lush slopes are turned into fertile farmlands, creating ideal conditions for cofThe equator runs right through this pearl of East Africa. Despite its tropical climate, Kenya is cooled by the Indian Ocean and Lake Victoria. From the flat savannahs with their diverse flora and fauna rise the highlands, whose highest peak is Mount Kenya at 5,199 meters. Here, where the lush slopes give way to fertile farmland, the coffee plant thrives.
The combination of red volcanic soil, high altitudes, and an ideal climate have a decisive impact on the fruity, nearly juicy aromas characterizing these coffees. Due to its geographical location on the equator, there is only little distinction between the different seasons in Kenya.
As opposed to its neighbor Ethiopia, coffee cultivation is relatively new to the county and only started in the early 1900s. Today, agriculture is the major contributor to Kenya's GDP, among which coffee ranks third behind tea and horticultural produce. The total area under coffee cultivation in Kenya is estimated at 160,000 hectares.
Plantations make up about one-third of the area. However, the largest part of the land is used by smallholder farmers who assign themselves to cooperatives. Coffee is mostly sold via auctions that take place weekly during harvesting season. Pricing between buyer and seller is defined by cup quality and grading, depending on the bean size. Coffee beans screened above 17/18 are named "AA" and are the biggest of their kind. The added "Top" or "Plus" refers to the cup profile.
The total area under coffee cultivation in Kenya is estimated at 160,000 hectares. Plantations make up about one third of the area. However, the largest part of the land is used by smallholder farmers who sometimes form cooperatives. Through a cooperative set-up it is easier to gain market access and consolidate coffees in larger batches.
This coffee stems from the Gatomboya factory near the town of Karatina. Nyeri is the state town of Kenya’s Central Province on the beautiful southern slopes of Mt. Kenya. In coffee terms it also refers to the same region. This region is famous for its rich soils with volcanic clay as well as for its advantageous micro climate with sufficient rainfall.
At the factory, the coffee cherries are pulped with a disc pulper and flow into a fermentation bin for a controlled fermentation process. Next, they are washed and soaked in water channels and finally sun-dried on African drying beds for up to 15 days. These drying beds are carefully covered during midday and at night to give the parchment the highest degree of protection.