KEN25-D Gatuyaini AA
Processing Protocol Gatuyaini's washed coffees follow the classic Kenyan post-harvest model, optimized for cup clarity and acidity precision: 1. Selective Cherry Harvesting: Only fully ripe red cherries are accepted. 2. Pulping: Mechanical pulpers remove the outer cherry skin. 3. Fermentation: Cherries undergo dry fermentation for 24–36 hours, adjusted based on ambient temperature and humidity. 4. Washing: Clean water is used to remove mucilage; coffee is density-sorted in channels. 5. Drying: Parchment is slowly sun-dried for 2–3 weeks on raised African beds until it reaches 10–12% moisture. 6. Post-Drying: Parchment rests before being hulled, cleaned, and graded by bean size. Final QC includes hand-sorting before export in GrainPro bags.
- Available Quantity
- 15 bag60kg
- Minimum Order
- 60 kg
- Price Unit
- KG
- Origin
- 🇰🇪Nyeri, Kenya
- Listed Date
- 8/6/2025
- Last Updated
- 10/3/2025
Learn about the farm and producer behind this coffee
Kenya - Othaya Farmers Cooperative Society
Ichamama Factory The Ichamama wet mill processes coffee grown in the rich, fertile lands of Nyeri County. The red volcanic soils in this famous coffee growing region result in thick and sweet fruit, which ultimately gives the vibrant flavours of Ken...
