Citrus, dark chocolate, bold, elegant
- Origin KENYA
- Region Mathira, Nyeri County
- Producer Barichu Farmers Cooperative Society.
- Packing 30kg GrainPro in Ngirigiri Printed bags
- Harvest Main crop - October to December
- Score 87
- Type arabica
- Varietals Mainly Selection 34 & Selection 28
- Processing Washed , sun -dried on raised beds
- Altitude 1700 - 1750 MASL
- Prep Screen size 18 up
Citrus, lime, dark chocolate, lemon, lemonade
Gatomboya Mill is part of the Barichu Farmers Cooperative Society. Barichu FCS comprises of Gatomboya, Gaturiri, Karindundu and Karatina. Gatomboya has around 1,800 active members with around 540 hectares growing coffee. Gatomboya has a reputation as one of the best paying factories in the country and is named after the main river in the area.
All the cherry processed is handpicked in the morning and taken to the mill, Cherries are hand sorted in the afternoon, all green and overripe cherries are removed as well as any debris like leaves and twigs. By early evening, the cherries begin to be pulped.
Processing Method- The ripening of the cherry is closely monitored and when the time is right the red cherry is hand picked into buckets early in the morning and carried to the wet mill. The harvested cherries are splayed out on a patio at the wet mill in the afternoon light, with underipes, overipes and any foreign object being removed before the mass of round red cherries are tipped into the hopper above the pulping station.
Clean water from the Gatomboya River is run over the heaped cherries, funnelling them through a polished chute into the pulping machines where the outer fruit is removed between two rotating wheels set precisely to remove the skin and not crush the beans. After having the skin removed, any floating [under-developed] beans are skimmed off, beans that sink are the right density and are channelled into fermentation tanks where they sit overnight.
The next day the coffee is checked to make sure the sticky, sweet mucilage has broken down, the parchment should feel rough. This is assessed by the mill manager before the next stage begins. The parchment is washed in fresh water before drying.
Sun drying of the parchment coffee is on raised tables under careful supervision with the coffee covered up whenever there is any sign of rain and during the harsh midday sun. Once the moisture content reaches 10-12% target level, the coffee is bagged and sent to the dry mill. Final stage is the removal of the parchment skin and packed into GrainPro and export bags.
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