Gitura AB 250g

£8.93

It’s not very often that we manage to squeeze two coffees from Kenya into our offering, but then again 2020 hasn’t exactly been normal. This particular lot is grown by small holder farmers who supply the Gitura Factory.

Harvesting

All coffee cherries are handpicked and are delivered to the mill the same day, where they undergo meticulous sorting. Factory employees oversee the process, making sure that any underripe or damaged cherries will not be accepted by the ‘Cherry Clerk’ – one of the most important harvest-period staff, who keeps meticulous records of how much coffee each producer delivers on any given day (and thus how much payment is due once the coffee has sold). Any rejected coffee will have to be taken home again, and the farmer will need to find a place to dry it (often a tarp in the yard) to be delivered only at the end of the season as low quality ‘Mbuni’ – natural process coffee that earns a very low price. Thus, farmer members are incentivised to only pick and deliver the ripest cherry that they can.

Processing

After being weighed and logged, the weight of the delivery and the farmer’s identification is recorded in the Cherry Clerk’s register and the cherries are introduced into the hopper to be pulped. Pulping will only begin when a sufficient quantity of cherries has been received.

Once the coffee has been pulped, beans are fully washed using clean river water to remove all traces of mucilage, during which time it will be graded. After this, water used for processing is taken to one Gitura’s 6 soak pits. These pits were created as part of the factories environmental conservation project, which allows the water to soak back into the ground slowly and safely. Next, the coffee will be delivered to dry on the factory’s raised drying beds. The coffee will dry here slowly over the course of 2 to 3 weeks, during which time it will be turned regularly and covered during the hottest part of the day. Finally, the dried coffee is taken to the dry mill for secondary processing. Here, coffee is hulled and graded by size and density, before being rebadged ready for export.


Mill: Gitura Factory; Iyego Coffee Growers Coop Society

Varietal(s): SL28, SL34 and Ruiru 11

Processing: Fully washed & dried on raised beds

Altitude: 1,500 to 1,700m

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