Kaffe
Oppdag vårt utvalg av premiumkaffe
Ren, leskende, saftig. Steinfrukt, mandel, papaya. COUNTRY: Guatemala FARM: Finca Los Suspiros VARIETAL: Villa Sarchi PROCESSING: Washed ALTITUDE: 1500 to 1900 m.o.h OWNER: Axel Palacios REGION: Huehuetenango
Søt, saftig, balansert. Karamell, nype, steinfrukt. Bønnetype: Acaia Prosess: Bærtørket Region: Mantiqueira de Minas Produsent: Andrea Rangel & Renato Pita Høyde: 1150-1400 m.o.h.
Søt, fruktig, fyldig. Fersken, vannmelon, røde bær. Bønnetype: Local Landraces Prosess: Bærtørket Region: Sidamo Produsent: Daniso Horise Høyde: 1,950 m.o.h
Funky, fruktig, kompleks. Kirsebær, mango, karamell. Bønnetype: Caturron Prosess: Bærtørket Region: La Estrella, Acevedo Produsent: Alirio Rodriguez Høyde: 1550 m.
Søt, fruktig, fyldig. Fersken, vannmelon, røde bær. Bønnetype: Local Landraces Prosess: Bærtørket Region: Sidamo Produsent: Daniso Horise Høyde: 1,950 m.o.h
Saftig, fruktig, syrlig. Solbær, bjørnebær, sort te. - AA GITITU KENYA Bønnetype: SL-28, SL-34, Ruiru 11, Batian Prosess: Vasket Region: Kirinyaga Produsent: Inoi Farmers’ Cooperative Society Høyde: 1650-1800 m.o.h. AB Inoi Ndimi This coffee is processed at Ndimi Factory, which is managed by the Inoi Farmers’ Cooperative Society. There are 540 active farmer members of the cooperative. The factory was named after the locality in which the washing station is located. Perched at 1650-1800 masl, the factory sits on the foothill of Mount Kenya, just outside of the town Kerugoya. Kirinyaga County is positioned approximately 192 kilometres northeast of Nairobi, sharing borders with the Nyeri and Embu Counties. The region offers favourable conditions for coffee cultivation, featuring mineral-rich red volcanic loam soils and the elevated altitudes characteristic of the area. This western part of Kirinyaga is known to have some of the most fertile soils in the country. Harvest The farmers cultivate SL 28, SL 34, Batian, and Ruiru 11 varieties on clay loam soil. The coffee plants flower from February to April and are harvested from October to January. The region receives 1400 mm of annual rainfall, with an average temperature of 20.5°C. Processing Once the cherries have been delivered to the washing station, they are handsorted. The underripes, insect damaged, and other defective cherries are removed. The cherries are then pulped and the parchment is fermented overnight. Once the fermentation is completed, the parchment is washed and separated into P1, P2, P3, and P light. It is then dried for 10 to 20 days. After processing, the farmers of this cooperative take the cherry pulp home and mix it with cow manure to use as fertiliser on their farms.