Casino Mocca - Kenya - Kainamui - 200g

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Cafea de specialitate - Casino Mocca - Kenya - Kainamui - 200g

DATA PRAJIRII: 03.09.2019


Greutate: 200g

Ambalat in cutie KRAFT cu ZIP + VALVA.

Note: redcurrant ∙ cherry tomato ∙ blood orange

The Kainamui processing station, owned by the New Ngariama Farmers Cooperative Society, is located in the Kirinyaga County, south of the Mount Kenya, near the town of Ngariama approx. 130 kilometres northeast of Nairobi. Our coffee is the result of more than 1800 small-holders’ shared crop.

Kenyan coffees are known for their powerful aromas, refreshing acidity, sweet berry flavours, a rich mouthfeel, and a clean, lingering

aftertaste. Kenya produces 65000 tons of green coffee a year, 55% of which is grown by the 700000 local, independent farmers. The characteristic Kenyan coffee flavour is achieved by blending the two arabica varieties, SL28 and SL34, which were originally discovered by Scott Laboratories. While SL34 is known for its excellent drought resistance and its high yield, SL28 is recognized as the source of the delicate yet complex flavours associated with Kenyan coffees.

The Kainamui processing station is owned by the New Ngariama Farmers Cooperative Society and is located near the town of Ngariama in the Kirinyaga County. Kirinyaga lies in central Kenya, south of Mount Kenya, and along with the neighbouring Nyeri and Embu it is the source of Kenya’s most complex coffees. Over 70% of the region’s coffee is produced by small-holders working on a few acres,

growing only around 250 coffee shrubs each. The coffee is usually grown in the shades of Gravelia and Muringa trees, which results in a higher concentration of sugar in the coffee beans. This gives the coffee a richer flavour profile after roasting it. The high number of processing stations present in the region means farmers have a choice in where to submit their harvest. The auction system common in Kenya rewards higher quality coffees with higher compensation, which creates a hierarchy between the processing stations. The better stations produce better coffee, and as such, they can offer higher pay to the farmers. Processing stations may pay farmers up to 90% of the coffee’s selling price. Around 1800 small-holders submit their crop to Kainamui during the harvest season, where the cherries are immediately sorted and separated according to various rules. The cherries are pulped mechanically the day before being wet-fermented. Fermentation is followed by washing the cherries, after which they are dried in the sun for 9 to 13 days.

Our coffees taste the best when extracted with water of the proper hardness* range.

In order to highlight the best flavour of our roasts we recommend having 5 to 10 days of resting period after roasting, but consume within two weeks of opening.


* Total hardness: 50-175 ppm CaCO3 (2.9-9.8 *d), alkalinity/buffer: 40-75 ppm CaCO3 (2.2-4.2 *d), pH: 6.5-8.0. (The SCA Water Chart) 

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