Take it Slowly
At the base of Mount Kenya, fertile volcanic soil and freshwater streams fill the landscape...
|Origin: Kenya||Tasting Notes: Rainbow Sherbert, Papaya, Tropical Fruits|
|Region: Nyeri||Process: Washed|
|Farm/Mill: Gathaithi||Variety: SL-28, SL-34, Ruiru 11, and Batian|
|Farmer: Multiple||Altitude: 6,072 ft|
|Name Inspiration: "Take it Slowly" by Fugees||Roast Profile: Light|
At the base of Mount Kenya, fertile volcanic soil and freshwater streams fill the landscape. While fertile terroir is ideal, most would agree cup quality comes from Kenya’s notable commitment to processing cherry. The entire regimen is sometimes referred to as the 72 hour process, a triple ferment process where the third stage utilizes fresh water to remove any lingering fruit.
This is the fifth year in a row we purchased coffee from the Gathaithi factory. It also happens to be the fifth year in a row that it's placed in Dorman's annual top 10 coffees competition. That's high praise! In fact, last year it took #1 overall out of thousands of lots that were cupped in Dorman's labs. Gathaithi’s quality comes from a higher standard for red coffee cherry that's delivered from its approximate 1650 farmer members. After the red ripe cherry is delivered, its hand is sorted for under ripe cherries before being depulped and put into a wet ferment for 16-24 hours. After that ferment time, it is washed in a channel for another 12-16 hours. This process is often called double washed and is what gives Kenyans its clean, sparkling profile and features bursting notes of rainbow sherbert, papaya, and a medley of tropical fruits.
Take it Slowly shines as a pourover, drip coffee, or even a cold brew! Pour yourself a cup and remember to take it slowly.