Kenya Yara PB- Filter Roast

Situated to the South of Aberdare ranges and of Mt. Kenya, the Yara Estate was initially established by a British settler in 1902. Originally growing other produce such as maize, beans and lettuce, it wasn’t until 1930, when new owners took over the Estate, that the first coffee crop was planted. From then on, Yara became a coffee-producing farm. The Estate continued to be managed by different settler families until in 1971; Gatatha Farmers Co. Ltd was formed by residents, who today manage the Estate.

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