At the beginning of the year we were in Kenya to find the “right” coffee there. Because which coffee we buy does not only depend on the quality of the beans, but is always an emotional decision for us. For us it is just as important who produces the coffee and how carefully and sustainably it is prepared. In Kenya we tasted countless coffees and on some days we looked at up to six washing stations and estates until we finally found the right coffee. We brought a total of nine different coffees to Hamburg – six washed and three naturals.
Kichawir is a washed coffee that we rated with 89.5 SCA points. He is from Kericho County in the Rift Valley from the Kichawir Farmers Cooperative Society. The cooperative switched its coffee cultivation from conventional to organic three years ago. The cherries come from around 740 farmers who grow corn, bananas, yams, beans and coffee of the varieties SL 28 and SL 34 on their land. The coffee is washed, prepared and then dried on African Beds for two to three weeks until the moisture content of the beans is below 12%, after which it is peeled in the Drymill and sorted according to quality. This Kenya AA tastes super juicy and sparkling of currants, gooseberries, kiwi with a hint of vanilla and cinnamon. And we are very happy that we finally have such a great coffee from Kenya in our range again.