Juni 2014 – Gichathaini, Kenya fra The Coffee Collective

The Coffee Collective

Filterkaffe

Kaffe: Gichathaini, Kenya
Roaster: The Coffee Collective
KaffeBox: Juni 2014

Origin: Kenya
Region: Nyeri
Variety: SL28 and SL34
Altitude: 1,600 MASL
Farm: Cooperative 800 members
Harvest Method: Selective Hand Picked
Harvest Season: November-December
Process: Washed. Dried on raised beds.
Production: Avg. 400 ton annually

The Cup: Refreshing acidity and very aromatic. Notes of lilac flowers, apple and rhubarb.
The Gichathaini wet mill is managed by Veronica W. Muibiri. The Coffee Collective has visited the mill several times since 2005 and last bought from them in 2011. This lot was harvested in January 2013 and is from the Arabica varieties SL28 and SL34. The coffee is depulped, fermented, washed and dried on raised beds. To highlight the naturally fresh and lively qualities the coffee is roasted very light.

Espresso

Kaffe: Daterra Sweet Collection Espresso
Roaster: The Coffee Collective
KaffeBox: Juni 2014

Origin: Brazil
Region: Cerrado
Variety: Typica, Bourbon, Caturra, Mondo Novo, Red/Yellow Icatu
Altitude: 1,150 MASL
Farm: Luis Noberto Pascoal
Harvest Method: Mechanical
Harvest Season: June – August
Process: Pulped Natural and Natural.
Production: Avg. 4,200 ton annually

The Cup: Full bodied, very low acidity, syrupy sweetness, smooth, pecan nuts and muscovado sugar.
Luis Pascoal’s continuing scientific research has established Daterra as one of Brazil most innovative and respected farms. Every bag of coffee can be tracked back to the specific lot. Daterra’s unique Penta® sorting and packaging system sorts out defects and under- or overripe coffee over several steps. The Sweet Collection is a pulped-natural coffee. The cherry-pulp is removed in a machine, pulpier, and the parchment beans covered by the mucilage are then dried. This develops more body and sweetness than washed coffee with the advantage of having an extra sorting method in the pulpier. The green coffee from Daterra is not packed in traditional jute sacks but in vacuumed and nitrogen-flushed aluminium foil bags which prolongs the life of the green coffee significantly.

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