Kenya

$15.30 – $44.50

Kenya Kahuro

Roasting: Mid-Black
There is a difference between brown and semi-black roasting, but the specifics are quite subtle. We have therefore decided to bring you the main characteristics that describe these two taste profiles.
SKU: 09 Category:

Description

Kenya Kahuro

Very fragrant coffee, much longer in the mouth than a mocha, of the body, very fruity and tangy.
A coffee to taste pure!
Kenya

IN THE HEART OF THE TERRITORY

Location: The farm is located in Nyeri County, approximately 152 km north-east of Nairobi, on the border of the Muranga and Kirinyaga counties of central Kenya. The coffee plantations are on the slopes of the ice that peaked at Mount Kenya. It is one of the factories of New Gikaru.
Membership: 1150 active members
Variety of cultivated coffee: conventional varieties
Precipitation: about 1000 mm per year
Soil type: red volcanic soils with rich and deep organic matter.
Bean size and cup characteristics: One of the best coffee producers in the region with an average of 18% per batch on AA. It has very good acidity, with a full body and a sweet flavor with occasional fruity tones.
Preparation and drying process: wet pulping, natural fermentation and sun drying on tables
Altitude: between 1,220 and 2,300 m above sea level
Harvest period: April-September (early harvest) Oct.-Dec. (Main season)
Production: between 90 and 100 metric tonnes of clean coffee
Farm Historical context: The farm is owned by farmers.
Other benefits: Coffee growing has improved people’s livelihoods, such as infrastructure, education, water, electricity, etc. Coffee cultivation is the main cash crop outside of tea cultivation. Other livelihoods include commercial and subsistence farming.
Roasting: Mid-Black
There is a difference between brown and semi-black roasting, but the specifics are quite subtle. We have therefore decided to bring you the main characteristics that describe these two taste profiles.

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