Roaster's Tasting Notes: Blackcurrant / Mandarin / Syrupy
Process: Washed
Varieties: SL28 / SL34
Roast Date: May 12
200g / 7.05oz
The Barn is located in Berlin, Germany
From The Barn
The New Kenyan Season Has Arrived
The latest harvest from the famous region of Kirinyaga, just arrived in Berlin. With bright fruit and syrupy sweetness, Gachami is a delicious expression of Kenyan flavour.
The Cup
With its bright profile, Gachami has the character and clarity we love in Kenyan coffee. Notes of blackcurrant, plum, and mandarin are are deliciously fragrant, with caramel and syrupy sweetness as it cools.
About the Farm
Gachami Factory is located in the famous coffee growing region of Kirinyaga. It is owned by Baragwi Farmer Cooperative Society (FCS), one of the largest cooperatives in Kenya in terms of both coffee volume and membership.
Around 1,200 smallholder farmers deliver cherries to the factory for processing, growing mostly SL28 and SL34 cherries between 1,700 and 1,800 meters above sea level. Farmers typically manage small plots averaging 250 coffee trees, which are usually grown alongside subsistence food crops, fruit trees and other crops.
The Process
Cherries are carefully hand-picked before being delivered to Gachami. At the factory, the cherries are carefully hand-sorted to ensure the highest quality. Only the ripest are selected and pulped. After pulping, the coffee is fermented for 16 to 24 hours. The parchment is then washed through grading channels using clean water before being soaked in clean, circulating water for around 24 hours. Recent research has shown that the step also has added benefit to the coffee’s final quality and longevity, adding clarity to the cup.
After soaking, the coffee is delivered to dry on raised beds, where it will be turned regularly and covered during the hottest part of the day and evenings to ensure even drying. Typical drying time is 15 to 21 days, depending on the weather.
