Baragwi PB #002 - Kenya - Espresso - Washed Coffee

TASTE NOTES
Stewed Rhubarb, Treacle, Orange Zest

VARIETAL
SL 28, SL 34, Batian, Ruiru -11

PROCESS
Wahsed

ALTITUDE
1700 masl

The Baragwi Cooperative Society is well known for factories that consistently produce some of the great coffees of Kirinyaga. The cherries are grown by smallholder farmers in areas surrounding their stations. The soil here is rich volcanic soil and sandy soil, the trees are flowering during February and April for the main harvest which is from October to December.

This year in general Peaberry volumes were quite low so this is a blend of multiple factories that are all part of the Baragwi Co-operative. Each lot consists of coffees from hundreds of smallholders from the area surrounding the washing station (factory). The team at the factory sort the cherries before they go into production. The coffees are traditionally processed with dry fermentation, before being washed and graded in channels, and dried on raised beds.

Cherries are hand sorted for unripes and overripes by the farmers before they go in to production. A disc pulping machine removes the skin and pulp. The coffee is fermented for 16-24 hours under closed shade. After fermentation the coffees are washed and again graded by density in wash­ing channels and are then soaked under clean water from the Gatomboya stream for 16-18 hours.