Gichathaini Nyeri Kenya
This coffee is picked ripe, it is delivered to the factory on the same day, depulped, then sent to wet ferment overnight to break down the sugars. In the morning, the coffee is washed using Ragati river water and then moved to raised drying beds where it is hand turned and sorted.
Black: Intense redcurrant acidity upfront with a syrupy body with long lasting finish.
We rate each bean and blend for specific characteristics from 1-10
Aroma How powerful is the aroma?
Flavour Does the flavour hit you immediately, or is it more subtle?
Body Is it a thinner or fuller texture?
Sweetness How would you rate it on a scale of slightly bitter to very sweet?
Finish How long does the flavour linger?