Layered with tropical fruits, such as kiwi, and stone fruits, like nectarine, this incredible coffee from Kenya finishes with a complex hopped quality, reminiscent of pine.
Kibuga Farmer Cooperative Society
SL-28, SL-34, Ruiru 11
November - December
Kiwi, Nectarine, Pine
When describing Kenyan coffees, it's difficult to overlook the vibrant tropical fruit flavors and citrus-fruit acidities like those found in this lot from the Kathakwa factory. While some credit must be given to the mountainous micro-climates clinging to the slopes of Mt. Kenya and the Aberdare mountain range; and other to the exclusive and unique SL-28 and SL-34 cultivars that flourish here; none would be realized if not for the proprietary "double-fermentation" that sets Kenyan coffees apart.
Situated in the central part of Kenya, Kathakwa is a washing station that is affiliated with the Kibuga Farmer Cooperative Society. It serves the nearby villages of Kibuga and Nguviu and farmers in the area have been delivering their coffee here since it began in 1964.
After ripe cherries are delivered, the skin and fruit is removed via the factory’s three-disc pulper, before being fermented overnight to break down sugars. The coffee is then cleaned and density sorted in channels, followed by soaking in water for an additional 12-24 hours. Finally, the coffee is dried on raised beds for 8-16 days, where it undergoes several rounds of hand sorting.
We believe the coffee experience is our responsibility from seed to cup. Coffee is our craft, our ritual, our passion. It drives us and inspires us. With this simple truth and responsibility we are bridging the gap from farmlevel to streetlevel. We are verve. Made in santa cruz.