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Kathera  AA+ — Kenya
Kathera  AA+ — Kenya
Kathera  AA+ — Kenya
Kathera  AA+ — Kenya
Kathera  AA+ — Kenya

Kathera AA+ — Kenya

Normale prijs

€14,00

  • filter
  • specialty

quote

Tasting notes

Cola — Lemon  — Almond

Joseph follows the traditional Kenyan wet-processed method to process his coffee. He hires 4 workers to help with harvesting the trees. On a small estate like his, quality control is easier to implement. Pickers are instructed to pick only ripe red cherries. Each batch will be inspected and sorted on quality through flotation and visual screening, prior to processing. All cherry harvested that day will be processed in the evening. The coffee is depulped and ferments for up to 24 hours. Next, the processing manager washes the coffee by pushing it through channels with water. This step already sorts the coffees on bean density through flotation. The heaviest qualities sink while floaters go all the way to the end of the channel. The highest qualities soak for an additional 24 hours in clean water before going out to the drying field. The coffee dries on raised beds for 14 to 21 days.  Joseph joined the program last year. This is the first year we see his coffee as an independent producer. With the support of the field officers, there is good potential for growth in volume of quality coffee. By applying good agricultural practices and improved control over and consistency in the wet processing and drying, Kathera will surely see a strong growth curve over the years.

Tasting notes

Cola — Lemon  — Almond

Joseph follows the traditional Kenyan wet-processed method to process his coffee. He hires 4 workers to help with harvesting the trees. On a small estate like his, quality control is easier to implement. Pickers are instructed to pick only ripe red cherries. Each batch will be inspected and sorted on quality through flotation and visual screening, prior to processing. All cherry harvested that day will be processed in the evening.
The coffee is depulped and ferments for up to 24 hours. Next, the processing manager washes the coffee by pushing it through channels with water. This step already sorts the coffees on bean density through flotation. The heaviest qualities sink while floaters go all the way to the end of the channel. The highest qualities soak for an additional 24 hours in clean water before going out to the drying field. The coffee dries on raised beds for 14 to 21 days. 
Joseph joined the program last year. This is the first year we see his coffee as an independent producer. With the support of the field officers, there is good potential for growth in volume of quality coffee. By applying good agricultural practices and improved control over and consistency in the wet processing and drying, Kathera will surely see a strong growth curve over the years.
Country
Variaties 
KENYA
SL28 & SL34
Region
Quality
KIRINYAGA COUNTY
AA+ microlot
Process
Producer
WASHED
KATHERA ESTATE