This crisp cup opens with aromas of raisin, cocoa powder, and vanilla. Notes of redcurrant and brown sugar accompany Meyer lemon acidity in the cup. The complex finish features notes of sage and cocoa powder.
Producer: Karatina Wet Mill
Farm: Barichu Farmers Cooperative Society
Altitude: 5,413 feet | 1,650 masl
Varietal: SL28, SL34, Batian, Ruiru
Notes: Brown Sugar, Redcurrant, Sage
This coffee was grown by 1,450 smallholders belonging to the Barichu Farmers Cooperative Society. The co-op's goal is to help educate farmers on crop husbandry and other agricultural practices important to sustainable production of quality coffee, including intercropping to provide shade for coffee trees, using fresh river water for washing coffee, and then using the wastewater from the washing process to water the soil.
From funds set aside from the previous year’s harvest, members of the cooperative can access financing for school fees, farm inputs, and emergency needs. The factory is receiving assistance from a field partner: Coffee Management Services (CMS). The long-term goal is to increase coffee production through farmer training, ready access to inputs, Good Agricultural Practice seminars, and providing up-to-date printed materials on sustainable farming. By paying the producers some of the highest returns for their coffee this objective becomes more possible.
After depulping, the coffee is fermented overnight to break down the mucilage before traveling through channels to the soaking tank where the coffee is carefully cleaned, soaked, and then spread out on raised drying tables.
Time on the drying tables depends on climate, ambient temperature, and total production volume undergoing processing. Drying can take from 7 to 15 days in total. Continuous sorting and hand-turning of the parchment takes place throughout the drying process.