Thumbnail Filmstrip of Kenya AA Barichu Images
Kenya has a unique double soak washing process and many factories or wetmills use the same methods. Washed coffee is distinguished by the clarity of the flavors and attributes that it can achieve. During this process, the sugars present in the mucilage are removed through natural fermentation or mechanical scrubbing. Fermentation can be done by stacking the coffee outside or placing them under water and allowing nature to take its course. After the sugars are removed, the beans then can be taken through a secondary washing to remove any additional debris, or taken immediately to the patios or beds for drying. During wet processing, the pulp is removed mechanically. The remaining mesocarp, called mucilage, sticks to the parchment and is also removed before drying. Mucilage is insoluble in water and clings to parchment too strongly to be removed by simple washing. Mucilage can be removed by fermentation followed by washing or by strong friction in machines called mucilage removers. The method and supervision of fermentation can make or break a coffee's final outcome. These coffee cherries were hand sorted by the farmers before they went into production. After their skins were removed the coffee was put into fermentation tanks where it was stored at least overnight, then washed, soaked and spread on drying tables.
Time on the drying tables depends on climate, ambient temperature and total production volume undergoing processing. Drying can take from 7 to 15 days in total. Continuous sorting and hand turning of the parchment takes place throughout the drying process until the coffee reaches the desired moisture level of 11-12%. Lastly the coffee, in its parchment parchment gets stored to rest until delivery to the dry mill.
Sign at the factory gate where the Barichu coffee is processed
This lot is comprised almost entirely of
famed SL-28 and SL-34 varietals, Bourbon derivatives, that were
developed decades ago by Scott Labs during the 1930s for the best
flavors and are now being reproduced in areas around the world when
conditions are right. These varieties are known for their depth,
sophisticated flavor and wine-like acidity. These SL varieties have the
potential to be exceptional when produced in the right place and with
care. Kenya has become world famous for these varieties and the
complexity of the resulting coffee. Top quality Kenya is on every
coffee professional's list of favorites.
- Washing Station/Factory: Gatomboya
- Coffee Cooperative: Barichu Farmers Co-operative Society Ltd
- District: Nyeri County
- Division: Katarina Town
- Altitude: 1650 Meters above sea level
- Coffee Variety: Almost entirely SL28, SL34
- Shade Trees: Gravellea, Macadamia
- Soil: Red volcanic
- Processing: Washed