Kaabireri PB

0.54  13.12 

Origin: Kenya

Farm / washing station: Kaabireri

Flavor Notes: black currant jam, caramel praline

Best for: Espresso

Varietal: SL-28, SL-34, Ruiru 11

Process: Washed

Altitude: 2300 - 2500 masl

Region: Nandi

Acidity: High acidity

Cupping score: 87

SKU: N/A Categories: ,

KAABIRER STATION BACKGROUND

Kaabirer Cooperative was registered under the Kenya Societies Act in the year in the year 1986 with an initial membership of 107. Kaabirer Factory is owned and managed by Kaabirer Farmers’ Cooperative society limited. It is located in Nandi County , Tinderet subcounty, Kaabirer location.

MANAGEMENT & MEMBERSHIP

Kaabirer has 12 members on its board, which is currently overseen by Chairman Christopher Bett and Vice Chair Henry Chepkwony. Board members must be active farmers. The cooperative employs 6 permanent staff members and 8 casuals who work under supervision of the station manager, Reuben Kosgey who oversees the daily activities of the factory . Kaabirer’s total membership currently stands at 882 consisting of members who grow coffee trees on nearby farms , located between 2300-2504 m above sea level.

SOILS & CLIMATE

The climate is hot and wet for the greater part of the year. The area has two rainfall seasons (March to April) short rains and (August to September) long rains. Rainfall ranges from 1400MM -1800MM per year. Temperatures ranges from 20 – 25 degrees Celsius and the soil type is red volcanic. These ideal conditions favour the growth of coffee with the main varieties grown by farmers around Kaabirer washing station being Batian, Sl 28, Ruiru 11 and K7.

PROCESSING

After picking ripe cherry, it is then transported to the station where sorting and weighing is done. Processing is done the same day as harvesting. Flesh is removed mechanically from the coffee bean before the beans are dried. After depulping the beans are put into a water tank where the fermentation process removes the remainder of the fruit flesh. Fermentation creates an environment of enzymatic activity that breaks down the mucilage, softening it so that it can more easily be removed later through washing. The amount of time that the fermentation requires depends on the climate and altitude. In hotter regions the fermentation will take less time and vice versa. Usually, in Kaabirer, the fermentation requires 8-12 hours and if the coffee beans are fermented for too long, there will be a negative effect on the flavour of the coffee. After fermentation , the coffee beans are washed to remove any leftover flesh and then dried. Drying is done on raised beds for a period of 13-16 days depending on the weather. To ensure even drying the beans are turned regularly.

You can expect rich fruity coffee with a sweet body full of black currant jam and aftetaste of caramel praline.

Weight N/A
Package size

1000 g, 250 g, 2500 g

Typ pražení

Espresso