Coffee review

Karia Coffee Cooperative in Kenya, a major coffee producing country in Africa, African coffee cooperative.

Published: 2024-11-08 Author: World Gafei
Last Updated: 2024/11/08, Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Kariua Farmers Cooperative Association (FCS) is located near the town of Karanda in Murang a county. Kariua currently has four factories: samples from the Githaiti new Irera Mutheru Mutitu from the Githaiti factory halted our selection in 2019. When

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

The Kariua Farmers' Cooperative Association (FCS) is located near the town of Karanda in Murang & # 39 Tina County. Kariua currently has four factories:

Githaiti

New Irera

Mutheru

Mutitu

Samples from the Githaiti factory brought us to a standstill in our choice in 2019. When tasting nearly 100 samples a day, the upper jaw begins to feel tired, which to some extent helps to identify the real product. This is the case with our Githaiti outturns, where suddenly one of the 20 excellent acidic microregions jumped off the table; then after a few samples. When we turned the sample card over to show the factory, we were all surprised to find an unfamiliar name.

The Githaiti factory is located near the town of Mukoe, a small autonomous city in Muranga County. At present, about 400 farmers deliver coffee to Githaiti, where their coffee processing process is very similar to that of Gatunyu Kigio FCS factories. The average fermentation time after depilation is 12-16 hours in a shaded concrete tank without water. Fermented coffee is washed in concrete pipes and currently does not use fermented soaking. After washing, move the wet parchment to the skin drying table and spread it into a thin layer (about 1 inch). Dry for 2 days to remove moisture from the surface and parchment. At this stage, some manual sorting of parchment is carried out to eliminate any obvious defects. After the skin is dry, move the coffee to the main drying table, dry in plenty of sunlight for another 10-12 days, and rotate frequently. On very hot days, coffee is covered with canvas to reduce the dry temperature.

This year's coffee from Githaiti shows some incredible tropical fruit and drupe features, in stark contrast to nearby Gatunyu Kigio FCS coffee. Apricots, peaches, mangoes, pineapples, passion fruits, oranges and guavas are all common notes from our discussion group, which makes Githaiti an excellent compliment for more citrus products from Kenya.

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