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The tale of two distinctly different coffees from Kenya. These both share the same AA grade.
I wanted to do something different for Christmas. Most coffee roasters are doing holiday blends. I really love Kenyan coffees which if you have followed me from the beginning you would know that I am really trying to highlighting coffee from this wonderful part of the world. I picked both Washed coffees and both coffees share the same varietals.
The Barichu Cooperative Society is 600-members strong, each delivering their ripe cherry to the Gatomboya washing station. After grading and evaluation, the cherries are floated, pulped, and fermented for 16 to 24 hours. Subsequently the coffee is washed clean and soaked for an additional 8 to 14 hours. Drying takes place on raised beds for approximately 21 days. Staff rotate the coffee frequently to ensure even drying.
Nginda Coffee Factory, located at 1,600 meters in Murang’a County, benefits from rich red-volcanic soil, moderate rainfall, and cool temperatures — ideal conditions for growing high-quality coffee. Ripe cherries, delivered by smallholder farmers, are processed using the traditional Kenyan washed process, which includes depulping, a brief fermentation for 12–24 hours, and thorough washing and soaking. The factory conserves water by recirculating it and relies on electrical pumps to source water from the nearby Nginda stream. After processing, the parchment coffee is dried on raised beds for 10–22 days.
The tale of two distinctly different coffees from Kenya. These both share the same AA grade.
I wanted to do something different for Christmas. Most coffee roasters are doing holiday blends. I really love Kenyan coffees which if you have followed me from the beginning you would know that I am really trying to highlighting coffee from this wonderful part of the world. I picked both Washed coffees and both coffees share the same varietals.
The Barichu Cooperative Society is 600-members strong, each delivering their ripe cherry to the Gatomboya washing station. After grading and evaluation, the cherries are floated, pulped, and fermented for 16 to 24 hours. Subsequently the coffee is washed clean and soaked for an additional 8 to 14 hours. Drying takes place on raised beds for approximately 21 days. Staff rotate the coffee frequently to ensure even drying.
Nginda Coffee Factory, located at 1,600 meters in Murang’a County, benefits from rich red-volcanic soil, moderate rainfall, and cool temperatures — ideal conditions for growing high-quality coffee. Ripe cherries, delivered by smallholder farmers, are processed using the traditional Kenyan washed process, which includes depulping, a brief fermentation for 12–24 hours, and thorough washing and soaking. The factory conserves water by recirculating it and relies on electrical pumps to source water from the nearby Nginda stream. After processing, the parchment coffee is dried on raised beds for 10–22 days.