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I koppen: Ett elegant tvättat kaffe med lätt kropp, teliknande struktur, blommiga toner och med en delikat sötma som påminner om småcitrus och citrongräs.
Koppning: 87 poäng
Munkänsla: Elegant
Botanisk varianter: SL28, SL34, Ruiru 11, Batian
Process: Fully washed (tvättat)
Producent: Tambaya Farmers Cooperative Society
Växthöjd: 1600 möh
Region: Nyeri, Central Kenya
Background:
Nyeri is located in the central highlands of Kenya between the eastern base of the Aberdare (Nyandarua) Range and the western slopes of Mount Kenya. This region is renowned for its favorable coffee-growing conditions, including fertile volcanic soil, high altitudes and a temperate climate with moderate rainfall. These factors contribute to the production of high-quality coffee beans with distinct flavors and bright acidity, making Nyeri one of Kenya's most famous coffee-producing areas.
Farmers delivering to Tambaya factory cultivate primarily SL28, SL34, Ruiru 11 and Batian in small coffee gardens that are, on average, smaller than 1 hectare. ‘SL’ varieties are cultivars originally released by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s. They soon became the go-to trees for many growers in Kenya due to their deep root structure, which allows them to maximize scarce water resources and flourish even without irrigation. They are cultivated with a serious eye towards sustainability and Good Agricultural Practices, with minimal environmental impact where possible.
Batian is a relatively new variety introduced by the Kenya Coffee Research Institute (CRI) in 2010. Batian is named after the highest peak on Mt. Kenya and is resistant to both CBD and CLR. The variety has the added benefit of early maturity – cropping after only two years. Similar to Batian, Ruiru 11 is a new variety known for its disease resistance and high yields. It also starts yielding fruit after just 2 years.
The coffee cherry is selectively handpicked to ensure that only the ripest and best-quality cherry is processed. After harvesting, the cherry is pulped and fermentaed for 12 to 24 hours and then soakedfor 16 hours. This meticulous processing method enhances the clarity and complexity of the coffee's flavor profile. The parchment is then dried on raised beds for an average of 16 days, with frequent raking to ensure even drying and optimal moisture content.
Kenyan coffees are classified by size. AB beans are those that are between screen size 15 and 18 meaning that beans are between 6 and 7 millimeters in size.