Kenya Gathaithi AA- Filter Roast

COUNTRY - Kenya
REGION - Nyeri County
ALTITUDE - 1720 M.A.S.L
VARIETAL - SL 28
PROCESSING METHOD - Kenya Washed

Gathaithi FCS, like many currently existing FCS in Nyeri, was born of a trend in Kenya’s coffee sector in the 90’s that saw the breakup of large umbrella ‘Coffee Famer’s Society’s’ such as one called Tetu, which Gathaithi was formerly part of. At one time, the massive Tetu Coffee Farmer’s Society located in Nyeri was made up of some 28 different factories with an estimated 18,000 members. By contrast, the breakaway Gathaithi Farmer Cooperative society today is made up of around 1500 members.
Coffee cherries delivered by local farmers to Gathaithi are pulped and fermented overnight in water before being washed in channels where further sorting takes place. Coffees are finally dried on raised beds for 7-15 days before being prepared for export.

KENYA WASHED PROCESS:
After the coffee cherries have been picked, the cherries are depulped (skin removed) or demucilaged (skin and pulp removed).
The coffees are typically then held in “fermentation tanks” for 24 hours, allowing for a gentle controlled fermentation to cause any remaining pulp to separate from the beans. Fermentation may occur from the moment of harvest until the seeds reach an inhospitable moisture content for them (11% moisture).
After 24-hours, coffee is agitated thoroughly, then fermented a second 24-hours.
After this second day, the fermented water and remaining coffee pulp on the bean are washed off with clean water and soaked again overnight. This step is thought to encourage the coffee bean to germinate again, which contributes to extra sweetness and complexity.
The beans are finally dried for up to 21 days on raised beds until the ideal moisture content is reached.
Typically washed coffees have clean, articulate flavors; caramel or sugary sweetness; a wide spectrum of fruit acidity depending on other factors; capable of bright, crisp notes.

SL28 is among the most well-known and well-regarded varieties of Africa. It has consequently spread from Kenya, where it was originally selected in the 1930s, to other parts of Africa (it is important in Arabica-growing regions of Uganda, in particular) and now to Latin America. The variety is suited for medium to high altitudes and shows resistance to drought, but is susceptible to the major diseases of coffee. SL28 is notable for its rusticity—a quality meaning that it can be left untended for years or even decades at a time, and then return to successful production. There are SL28 trees in many parts of Kenya that are 60-80 years old and still productive