Tasting Notes: Plum, Green Apple, Blood Orange
A structured and "juicy" Kenyan with a floral blueberry aroma and notes of plum, green apple, blood orange, and a rounded acidity.
Type:Arabica (Varieties: SL28, SL34, Ruiru 11)
Process:Fully washed, water fermented, sun dried on raised beds
Micro Lot: 11TY 0002
Net Wt.: 12oz
LIMITED AVAILABILITY: This is a very small lot and is expected to be available for a short time only
Cooperative:Othaya Farmers Cooperative Society
Micro Mill: Mahiga Wet Mill
Harvest Season: October – January
Altitude: 1813 M (5892 ft)
Soil: Red Volcanic Loam
Process: Fully Washed, Water Fermented, Sun Dried on Raised Beds
Fermented underwater at the Mahiga Wet Mill for 12-24 hours, washed with clean spring water, soaked for another 12-24 hours, pulped, and then dried on raised beds. After the moisture content has been reduced to 10-12%, the coffee is sent to the farmer cooperative dry mill where its goes through the final stages of production, including removal of the parchment, sorting by density and screen size, and grading and classification.
Mahiga Wet Mill
This exceptional coffee is sourced from family owned farms located on the southeastern slopes of the Aberdares mountain ranges in Nyeri County, Kenya. Farmers deliver their harvested cherry to be processed at the Mahiga Factory (wet mill), which is managed by the Othaya Farmers Co-operative Society. Cooperative members generally cultivate around 250 coffee trees on half-acre plots inter-cropped with Bananas, Grevillea, and Macadamia trees. They grow only Arabica coffee, mostly SL28 and SL34 varieties along with some Ruiru 11. The area has red volcanic soils that are rich in phosphorus and are well drained which is perfect for growing the characteristic Kenyan coffee.
Othaya Farmers Cooperative Society
Othaya Farmers Co-operative Society Limited is situated about 150km north of Kenya's capital (Nairobi) in the town of Othaya within the county of Nyeri. Othaya is sandwiched between the Mt. Kenya and the Aberdare Ranges, at an altitude of 1828 meters (approximately 6000 feet) above sea level.
The Society was registered in 1956 as a coffee marketing society with an initial membership of 250 farmers. Currently, the Society has 17 local wet mills that serve local communities. They have a total membership of 11,000 small scale farmers and is run by a management committee of its farmer members.
The Society has coffee nurseries for coffee seedlings and store outlets in each of the wet mills for provision of farm inputs. The Society also has a shared dry mill, owned by the farmer members.
These are very high-quality specialty coffees with unique flavor profiles. They are sourced in small lots from individual farms or community cooperatives and micro mills that support a small group of family farms. These coffees have very unique flavor profiles associated with the specific variety, location, and processing. They are also known as “traceable” meaning that the origin of each lot can be traced to specific growers, varieties, elevations, and locations. Each micro lot of green coffee is assessed, graded, and selected based on quality and tasting characteristics.