In the cup: An elegant Kenyan coffee brimming with notes of blackcurrant, plum and forest berries together with sparkling acidity driven by tangy hibiscus characteristics.

Cupping Score: 89

Mouthfeel: Tea-like, structured 

Variety: SL28 & SL34

Process: Fully Washed

Producer: Gachenge Estate

Altitude: 1650 - 1850 meters above sea level

Region: Kirinyaga

Background: 

This Fully washed coffee is produced by Stephen RGG at his farm, Gachenge Estate. He cultivate SL28 and SL34 on his 9 hectares, situations at 1,740 to 1,750 meters above sea level. 

Cherry is selectively handpicked and then pulped. Coffee is dry fermented for 16 to 23 hours and washed in clean water to remove any remaining mucilage. Parchment is soaked for 12 hours and then transferred to raised beds where it sundries for 14 to 21 days. As it dries, parchment is turned regularly to ensure even drying.