Перемалываю сам, молотый кофе вообще лучше не брать или же выпивать мгновенно, если обжарка свежая)
Sometimes, instead of two grains, one is formed in the berry, small and round. This is Peaberry.
SL 28 and SL34
Taste profile: coffee with juicy acidity and medium rounded body, red and black currants on the palate, raspberry jam, dark grapes.
Packing options: 250 grams, 1 kilogram and in drip bags. We can grind coffee for any brewing method, just check the Grind checkbox and select the grind size for your brewing method.
Coffee in Kenya is grown both on large plantations and on small farms. Smallholder farmers are members of cooperatives and donate their crops to cooperative-owned processing stations. The main commercial interest for buyers is Central Kenya, as well as areas in the west of the country. Among the main coffee-producing regions are Nieri, Kirinaga, Muranga, Embu and a number of others. Depending on the region, coffee is grown at an altitude of 1200 to 2200 meters above sea level. Harvest time: October - December (main), June - August (fly crop). The main varieties of Arabica: SL28, SL34, Ruiru11, Batian, K7.
This lot consists of coffee obtained from two processing stations. From the Kii Processing Station, which is owned by the Rungeto Cooperative in the Kirinyaga region. The Kii processing station became part of the Rungeto cooperative in 1997 following the liquidation of the Ngiriama cooperative. 850 farmers bring coffee to the station. The farms are located at an altitude of 1600 - 1800 meters above sea level, the type of soil is loamy, the average temperature throughout the year is 20 ˚С, the average rainfall is 1400 mm. Before sending the berries for depulpation, they are manually sorted out, then washed in containers with water, from where all floating berries are removed. Fermentation lasts overnight, after which the grain is washed and sorted into P1, P2, P3 and P light grades. Drying on African beds takes 8 to 14 days.
And from the Gatamboya processing station, which is part of the Barichu cooperative located in the Nyeri region. 1,300 farmers bring coffee to the station. The farms are located at an altitude of 1700 - 1800 meters above sea level, the type of soil is loamy, the average temperature during the year is 20 ˚С, the average rainfall is 1400 mm. Before sending the berries for depulpation, they are manually sorted out, then washed in containers with water, from where all the floating berries are removed. Fermentation lasts 12 hours, after which the grain is washed and sorted into grades P1, P2, P3 and P light. Drying on African beds takes 10 to 30 days.
Exporter -Ibero Kenya Limited, part of the Neumann Kaffee Gruppe. The export company Ibero Kenya was founded on July 9, 1964, half a year after Kenya gained independence; she is the oldest member of the NKG. In addition to the export company, NKG East Africa also includes a dry mill (NKG coffee Mills Kenya Ltd.), which removes parchment from the coffee, grades by size and density, and prepares bags for export; and Tropical Farm Managment Kenya Ltd., which supports cooperatives and farmers and sells coffee on the domestic market. The support consists in carrying out all kinds of training programs on agricultural practices, environmental protection, assistance in accounting and administration.