KENYA ENDEBESS

Roast           Medium / All Brewing Methods
Region         Nzoia
Varietal       SL 28, SL 34, Batian, Ruiru 11
Altitude       1600 – 1800
Process        Natural
Cup Score   85.5

Tasting Notes
Dark inky cup with sticky plum notes, purple berry fruits and lemon carry through to a long toffee finish.

The history of the farm dates back to the 1940’s when the family of Mr EW D’Ollier owned the farm. The D’Olliers used to process and mill their coffee as well as for the neighbouring small scale farmers. In 1976, they sold the farm to Gatatha Farmers Co Ltd who ran the farm until September 2011 when they sold it to the current owners of the farm.

The coffee is produced from handpicked cherries, harvested at their peak ripeness between October and December. The cherries are dried on raised African beds. The slow meticulous drying of the cherries can take up to seven weeks.

The management and current owners take a deep interest in the welfare of their employees. The farm has sponsored two high school students from poorer backgrounds to gain their school qualifications. It is hoped this programme will be expanded in the future.

ETHIOPIA YIRGACHEFFE NIGUSE JILO

Roast           Light / Filter Brewing
Region         Gedeo Zone
Varietal       Bourbon
Altitude       1800 – 1900
Farm Size    5 hectares

Process        Natural
Cup Score    83.25

Tasting Notes
Sweet raisin and grape juice up front, with berry and apple acidity that lingers in a malt, chocolate and hazelnut finish.

Niguse is a second generation farmer whose farm is located in Halo Bariti rural village. The area is relatively new with less than 40 years of coffee cultivation.

The coffee cherries are sundried on raised beds. It usually takes between 17-21 days to dry to an acceptable moisture level of around 11% in volume depending on weather conditions during the period. In November however, it takes longer due to the increase in wet weather and overall moisture present during the rainy season.

As this is a single producer lot, it isn’t really feasible to engage in community development of significant scale. However, Niguse Jilo’s improvement on his farm practices, such as yield improvement and quality improvement, have set an example for other farmers in the area.

KENYA PEABERRY

Roast           Medium / All brewing methods
Region         Multiple Regions
Varietal       SL28 & SL34
Altitude      1500 – 2100
Process       Fully Washed
Cup Score   82

Tasting Notes
Bright apricot and lemon acidity up front, with smooth chocolate and almond notes that linger in the finish.

Approximately 15 farmers across a mix of coops throughout the central Kenyan regions of Embu, Kisii, Kirinyaga, Machakios, Nakuru and Nyeri are responsible for the production of this Peaberry graded coffee. Grown in a picturesque location surrounded by mountains and national parks, the high altitude at which it is grown makes this bean particularly dense and concentrating the inherent bright acidity and fruity notes.

The Peaberry bean itself is somewhat of an anomaly, as it forms as a single seed or bean inside the cherry rather than the normal cherry which contains two seeds, with flattened sides facing together. Due to its rare occurrence, only about 5% of beans harvested are of the Peaberry variety. These are separated from the rest of harvest during processing, resulting in a refined and much sought-after flavour profile.