Kenya AB Guama #38 /// 250 gram

Kenya AB Guama #38 /// 250 gram

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Solbær, tropisk frukt og papaya.

PRESALE, betyr at du kan forhåndsbestille produktet. Utsendelse MANDAG 31 MAI.

It’s that season again! Yippi! Det finnes ikke et sikrere tegn på at det blir sommer enn fersk crop Kenya. Det er rett og slett solskinn i koppen og sånn er det nemmelig, et slags frukt-barhets tegn fra ovnen (altså kaffebrenneren, men du skjønner sånn cirka hva jeg mener). Om Kenyansk kaffe var en diskokule så ville det vært Kenya.

Du kjenner entusiasmen min boble nå ikke sant? Det er en grunn til det, vi bare må dele gleden.

  • Importert fra Nordic Approach.
  • Hele Bønner, send beskjed om du ønsker malt kaffe.
  • Cupping score: 87

Sporbarhet:

  • Botanisk Varietet: Coffea arabica, Ruiru 11, Batian, SL-28, SL-34
  • Prosess: Vaska
  • Plukket i: 2020
  • Kooperativ: Guama, Baragwi kooperativet i Kirinyaga distriktet.

The price paid to the Farmer Cooperative Society: USD 6.28 / kg green exportable coffee

FOB: USD 8.06 / kg. Kilde: transparency report.

Sensorial information based on Pre-shipment sample 30.12.20.

“Jammy, tropical and lingering. Sweet and balanced with a jammy mouthfeel. Tropical acidity and sweetness which gives flavours notes of orange, papaya, red currant, berries and a lingering blackberry finish.”

Dette sier bonden/importøren om kaffen.

Origin: Guama - Baragwi Cooperative Society

Guama smallholder farmers

The Guama Factory is a member of the Baragwi Co operative Society, this society is well known for its factories being some of those that consistently produce some of the great coffees of Kirinyaga.

The factory is named after the village of the area it is located, Guama Village and began processing coffee in 1974. This coffee comes from smallholder farmers in the surrounding area. The annual volume of cherry processed here is 750 tonnes, this is mostly SL 34 and SL 28.

The soil here is rich volcanic soil and sandy soil, the trees are flowering during February and April for the main harvest which is from October to December.

Varietals:

SL28, SL34, Batian, Ruiru 11

Grade:

AA, AB and PB refers to the bean size.

Production process:

The cherries are sorted before being pulped. The parchment is then fermented overnight, before being washed and graded. After that, it is dried on the drying tables for 8-14 days.

Drying:

Sun dried for 8 - 14 days on African drying beds. Coffees are covered in plas­tic during midday and at night.

GENERAL INFORMATION

Kenya mainly produces fully washed coffees, and is considered by many as the world’s number one quality producer. There are more than 700 thousand coffee farmers (smallholders) representing about 55% of the production. The rest is mostly Estates.

FARMING AND PRODUCTION

The Cooperative Societies are the umbrella organisation for one or several wetmills. Typically you have the Tekangu society that represents the wetmills Tegu, Karogoto and Ngunguru. The wet mills in Kenya are called Factories, e.g. Karogoto Factory.

A typical wet mill can have about 1000 farmers delivering cherries. They give a small advance payment at delivery. The better and well-managed wet mills are able to give more than 85% of the sales price back to the farmers. That’s after cost of milling and marketing is deducted.

CHERRY DELIVERY

Is done at the wet mills or at collection centres. When the farmers arrive at the place for delivery they would normally have to empty their bags on the floor (on a cover) to sort out unripe, overripe and CBD infected cherries.

PULPING

When they start the pulper the cherries go by gravity in to the machine. They normally use disc pulpers such as old three disc Agaarde or similar brands. The parchment flows from the discs with water allowing the parchment to be separated by density. The densest beans will sink and are pumped straight through a channel to the fermentation tank as P1 (parchment 1 and is what we generally are buying.

Fermentation

After pulping, the coffees are dry fermented (water is drained off) in painted concrete tanks. Normally they are fermented for 18-24 hours. Many factories do intermediate washing every 6 – 8 hours, meaning they add water, stir up the parchment and drain it again.

Washing and soaking

When fermentation is completed and the mucilage is dissolved the parchment gets washed in washing channels and graded again by density. The lighter beans will float off and the remaining dense parchment will normally be soaked in clean water up to 24 hours.

DRYING AND CONDITIONING

After soaking, the coffees are skin dried at hessian mesh mats for skin drying up to one day. After a day the coffees are moved to the traditional drying tables. The coffee is then normally dried on a surface of jute clothing or shade net on top of the wire mesh.

The drying time varies between 12 and 20 days depending on weather and rainfall.

Sourcing, milling and export.

The dry mills in Kenya works very well and are highly professional and efficient. The coffees goes through their standard grading systems:

E (Elephant beans) = screen 19 and up, AA = 17/18, AB = 16/17, PB = Peaberries.

In the mill everything is kept separate for the auction, and it’s a great opportunity to cup through the different grades from the same outturns and consignments.

At this point we are able to do extensive cupping at the mill or the at the lab of the marketing agent to be able to pick out our coffees before they enter the auction catalogue.

Whenever we have found a coffee and want to commit, we will have the marketing agent negotiate the price directly with the producers (in our case the Cooperative Society as we normally buy from the smallholders cooperatives).

The good thing with the system in Kenya is that everything is more or less separated into small lots and different grades. If you buy coffees direct through the second window, the producers expect to get prices above the average auction prices at present time. In addition the system is transparent as everybody knows what’s going back to the society after cost of milling and marketing is deducted.

In fact many of the more serious Societies and factories are competing, getting cherries in from the same areas, and are putting effort and pride in giving the best payback to their farmers. Some of the Coops we work with have been able to pay up to 90% back to the farmers.

 

Roasting profile

We roast our coffee with massive respect for the farmers. We simply want the least interference with the green coffee and turn up the volume to 11 in flavors. We want our coffee selection to be sweet, berry driven cups with a signature. We always roast light, so it is possible to recognize the flavor profile in the cup.

 Even if we roast a high acidic coffee from Kenya or a low altitude Brazil, we always aim for the sweet spot where clarity, fruit profile, and flavors are aligned, and as clear as possible. We are inspired by the natural wine industry and alternative culture to grow as coffeenauts as well as science. Our signature is always clean, exciting cups of coffee and hopefully, you can notice our signature in the fruity profile.

Roasting coffee for us is an art between mastering your head, your heart, and your hands - which makes us grow spiritually. This is not a hairstyle, it's a lifestyle!