Origin: Nyeri District, Central Province, Kenya
Roast: Filter - light roast
Flavour Profile: Blackcurrant, stone fruit, honey, black tea. Juicy, rich and big-bodied
Process: Washed
Varieties: Traditional varieties
Growers: Gikanda Farmer Co-operative society
Altitude: 1,600 metres above sea level
Importer: Condesa
To ensure best results, farmers deliver their coffee to the factory on the same day they harvest. The cherries are weighed, recorded and pulped on the same day. Using clean water, the cherry skins are removed by an Aaggard Pulper Plant. Great care is taken to sustain bean quality. Drying is conducted in two phases and well monitored. Coffee in parchment is turned continuously to protect it from high temperatures. After drying, coffee is stored in the conditioning bins awaiting delivery to the mill before being shipped.
Located in the foothills of Mt. Kenya, the area has deep red volcanic soil, with abundant nutrients. Native wildlife includes snakes, hare, deer, weaverbird, owls and many native plants, such as mugumo and neem trees and the Society members are sensitized to preserving the biodiversity of the region. The factory is also Fair Trade certified.
Whole beans or pre-ground?
Coffee deteriorates much faster once it is ground, making whole beans the ideal way to purchase coffee. If you don't have a grinder though, all good!
Grind Guide
Whole Beans - not ground, you have your own grinder
Commercial Espresso - very fine for a commercial espresso machine
Home Espresso - quite fine for a domestic espresso machine
Stovetop - fine for percolator / moka pot
Pour Over - medium for pour over or aeropress
Plunger - course for plunger / french press
Batch Brewer - very course for Moccamaster and other batch brewers
Making coffee at home
Follow this guide to ensure you're using the same ratios and standards as we do at Patricia
