Regular price ¥1,150
Unit price per
Taste Notes
Navel orange, Blackcurrant, Juicy, Plum, Cane Sugar, Bright Acidity
Beans
Factory: Gichathaini Factory
Area: Nyeri
Altitude: 1,600-1,900m
Varietal: SL28, SL34, and others
Processing: Washed
Roast Level
Light roast
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"Nyeri"
Nyeri, situated on the slopes of Mount Kenya, is renowned as one of Kenya's premier coffee-producing regions. Blessed with favorable geography, the volcanic ash soil from Mount Kenya is rich in organic matter, offering excellent drainage and optimal air retention—a perfect environment. (Volcanic ash soil often comes up in coffee discussions. It's somewhat acidic, composed of volcanic ash and organic matter, with a light density and a sponge-like three-dimensional structure. This results in excellent permeability and aeration, with a notable characteristic of absorbing organic matter and phosphorus, providing essential nutrients.) Being relatively cool, especially with significant day-to-night temperature variations, allows cherries to ripen slowly, yielding cherries rich in sweetness. Among Kenya's coffee varieties, you can savor a juicy, fruity flavor profile to the fullest.
"Gichathaini"
Gichathaini, affiliated with the Gikanda Farmers Cooperative Society, stands out as one of the top cooperatives in Nyeri, alongside "Ndaro-ini" and "Kang'othu." Coffee cherries harvested by surrounding farmers are swiftly transported to the washing station on the same day. After the cherries undergo pulping to remove the pulp, they undergo a 16-18 hour fermentation process, followed by traditional water washing in the channels. Utilizing the abundant water supply from the nearby Ragati River ensures a clean washing process. Subsequently, the cherries are meticulously dried on African beds over time.
Furthermore, the Gichathaini Washing Station receives support from CMS (Coffee Management Services), a marketing agent of Dormans. Throughout the year, they conduct training sessions for farmers, streamline fertilizer purchases, and organize GAP (Good Agricultural Practices) seminars, aiming to increase coffee production per farmer. The ultimate goal is to foster relationships with farmers, sustain the growth of Kenya's coffee industry, produce high-quality coffee consistently, and ultimately enhance farmers' incomes. With support from CMS, farmers can allocate resources towards their children's education and agricultural investments.
You can enjoy a vibrant and juicy flavor similar to Kenyan coffee. Initially, when I tried a shorter roasting time, I noticed a slightly greenish aftertaste, so I adjusted the heat accordingly to refine it. Although the roast is light, I've taken my time to bring out the essence of Kenya.
With the first sip, you'll instantly recognize the juicy and vibrant flavor characteristic of Kenya. Notes of navel oranges, blackcurrants, and plums spread smoothly across the palate. The finish is pleasantly balanced with the sweetness of cane sugar. As the weather warms up, I recommend trying it as an iced coffee. Its juicy and refreshing taste makes it effortlessly enjoyable. Indulge in the fruity and lightly roasted Kenyan experience.