Cafea de specialitate - Casino Mocca - Kenya - Githembe - 200g
DATA PRAJIRII: 01.08.2019
Ambalat in cutie KRAFT cu ZIP + VALVA.
Note: blackcurrant - white peach - blood orange
This coffee was produced by numerous smallholder farmers, all of whom are members of the Thiririka ‘' Farmers Cooperative Society (FCS) delivering their cherries to Githembe Coffee Factory (as washing stations / wet mills are called in Kenya). The factory was built in 1963 and located near the town of Gatundu, in Kenya's Kiambu County.
enyan coffees are known for their powerful 1.X.aromas, refreshing acidity, sweet berry flavours, a rich mouthfeel, and a dean, 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 Thiririka FCS was founded in 1995; today the cooperative operates 3 separate factories (Kiganjo. Githembe, and Ndundu). Around 2400 members belong to the Cooperative and around 800 of these deliver to the Githembe factory. The FCS itself is named after the Thiririka River, one of the main bodies of water in the region. The affiliate members of the co-op are required
to be very diligent in using best practices to carry out all agronomic activities associated with coffee production, including sourcing coffee seeds from the Coffee Research Institute's Coffee Research Station. Planting and cultivating is carried out according to the guidelines offered by the group leadership and technical advisors. Fieldwork carried out involves weeding, pruning, application of fertiliser, mulching and technical advice. Technical advice is offered through far-tore training programs and field visits offered by the ministry of agriculture. During the harvest, a great deal of effort goes into ensuring that quality is maintained. Only the ripest cherries are picked at each pass. These are delivered on the same day to the 'factory' (as Kenyan washing stations/wet mills are called), sorted to remove any damaged or underripe cherries, and pulped. The pulped coffee is then fermented for around 12 hours before being fully washed to remove all the remaining mucilage and finally spread out on drying beds for another 9-14 days.
* 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)