Kenya Ngandu PB

Kenya Ngandu PB

Origin Info

Who: Rutuma Farmers Cooperative, Ngandu Wet Mill

Region: Karatina, Nyeri

Country: Kenya

Varietal: SL28, SL34

Altitude: 1800m

Process: Washed

 

The Story

Kenya | Ngandu PB | Whole Bean

Kenya believe it!? Kenya is back, and with a juicy peaberry. Good quality Kenyan beans are getting harder to come by, so it's always exciting when we find one that tastes real clean and boasts those unique currant flavours Kenyans have become famous for. Blackcurrant, vanilla, raspberry.

This Peaberry lot like every lot from Ngandu wet mill had been undergoing the stringent quality-driven standards and procedures to ensure the quality of the outcome.
Farmers are selectively handpicking coffee cherries from there trees and are deliver those to the mill the same day, where they get meticulously sorted through floatation tanks as first step.
Factory employees oversee the process and any underripe or damaged cherries will not be accepted by the "Cherry Clerk", who keeps records of how much cherries each farmer delivers, the weight registered is taken after the floatation tank.
The producer will than have to wait for the lot to be sold to than claim the full payment for his contribution to the season production.
At this point the book kept by the "Cherry Clerk" is coming to fruition identify exactly how much coffee each individual producer has been contributing to.

After being weighed and logged in, the weight of the delivery and the farmer’s identification are recorded in the Cherry Clerk’s register and the cherries are introduced into the hopper to be pulped.
Pulping will only begin when a sufficient quantity of cherries has been received.

After pulping the cherries are placed in one of the many tiled fermentation tanks in the factory, where is left to ferment in a time-range that can span from 12 to 48 hours depending on the ambient condition during that particular period.
Subsequently the parchment is fully washed to remove all traces of mucilage, at the same time the coffee is than passed through a disc sorter where is graded.
The coffee will then either be delivered to dry on the factory’s raised drying beds or will be soaked under circulating water for up to twenty four hours, that depends as often during the peak of the season not always there is space available on the beds directly after grading due to the volumes of cherries that can be delivered every single day that might create some bottlenecks during the drying phase.
The parchment is dried slowly under shade over the course of two to three weeks, during which time it will be turned regularly.

Roasted Tuesday & Thursday. Dispatched same day.

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