4th Day Coffee Roastery

Kenya Blackcurrant 250g

$26

Whole Bean or Ground

[Limited Availability - Will not be restocked due to seasonality]

About the coffee:

Kenya is highly regarded for producing some of the best fruit-forward coffees now synonymous with specialty coffee. The idea behind this Single Origin Blend is to carefully curate a blend that would best represent Kenyan specialty coffee that highlights the unique fruity notes that only Kenyan coffee can produce. In this case, the tasting profile revolves around a central note - Blackcurrant! We hope you will enjoy this coffee as much as we do!

The blend is strictly made up of only SL28 & SL 34 varietals from Kenya which classifies it as a Single Origin but is a blend of the same varietals from four of the best specialty coffee farms from the counties of Nyeri, Embu, Kiambu and Murang'a.

Tasting Notes:

Blackcurrant, Passionfruit, Treacle, Syrupy Mouthfeel.

 

Profile:

County 1: Kiambu County - 3 G.C.S
Location: It is located in Mang’u division, Githobokoni ward, Kamwangi Centre, 
Variety: SL 28 and 34
Altitude: 1800 meters above sea level
Harvest:  April-July for the early crop and October to early Jan for the main crop.

 

County 2: Murang’a County - NGUTU COFFEE FACTORY
Society: Rwaikamba Farmers Cooperative society. People in these region started planting coffee in 1950’s. The sister factories to Ngutu include: Kiawanduma, Kahiriga, Kahete, Kagumo, Karuya and Kanjahi. About 900 active scales farmers with approximately 0.5-1 acre of land each.
Processing: Farmer members deliver their cherry to the factory the day it's harvested. Cherries are sorted at the mill before being pulping. The factory uses fresh river water for processing, which later dry under direct sun after fermenting and the washing is complete.

 

County 3: Nyeri County - THANGATHI COFFEE FACTORY
Location: The Farm is located in Nyeri county about 152 Km North East of Nairobi, bordering Muranga and Kirinyaga counties of central Kenya. Coffee farms lie on the slopes of ice peaked Mt. Kenya. It is one of the factories making the New Gikaru society.
Variety: SL 28 and 34
Soil type: Red volcanic soils with deep rich organic matter.
Processing: Wet mill pulping, fermentation and sun drying on raised African beds
Altitude: Between 1220-2300 m above sea level
Harvest: April-July (early crop) Oct-Dec (main season)

County 4: Embu County
Location: Coffee production in Embu county takes place mostly on the lower slopes of the eastern side of Mount Kenya. Altitudes here range from 1250 to 1800 meters
above sea level. Just like anywhere else in Kenya, the soils are volcanic and rich in nitrogen.
Society: It is part of Kiangagwe Farmers’ cooperative society. The society has 2500
active members.
Processing: Producers bring their cherries to the central processing factory.
Here, the cherries are pulped and fermented in concrete tanks for
approximately 24 hours. After fermentation, coffee is soaked in tanks full of
water and washed in channels. In these channels, coffee is graded in P1
(heaviest parchment), P2 and lights (floaters). Any remaining cherries are
removed and processed separately. Coffee is sun-dried on raised tables,
a process which can take up to 3 weeks. At night and during the hottest
periods, parchment is covered so that drying is gentle and homogenous.
Dry parchment is then delivered to centralized mill, to be milled, screened and
graded then marketed.

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