About this coffee
Guys from 19 grams have changed the roasting profile of this fantastic Kenyan coffee to a lighter filter roast. In the cup with this stunning and juicy coffee, you will taste sweet lime, intense raspberry notes and a hint of nectarine.
About the farm
The green coffee comes from the Kabare Farmers Cooperative Society, which currently has about 800 small farmers from the Kirinyaga region.
The Kirinyaga region nestles south of the foothills of Mt. Kenya. The climate here is ideal for the Arabica coffee plants, with about 200 days of rain per year and consistently cool but not frosty temperatures.
The small farmers of the Kabare Cooperative deliver their coffee harvest of the varieties SL28 and SL34 to the Konyu Washing Station, where the coffee cherries are processed.
A pulper separates the beans from the pulp, the water the pulper uses comes from the river which shares the same name as the cooperative. The river meanders through the washing station and supplies clear water that is rich in minerals.
The beans are then dried and fermented for 12 hours before being stored in large water basins to remove the last traces of the pulp. On large drying tables, the beans are once again checked for quality and sorted out. Afterwards, they are finally left out to dry in the sun for 2 weeks.