KKC | Kenya Kirinyaga Gachami
Cold Brew Bright Profile | Light roast
Tasting Notes: Citrus, Caramel, Juicy
IT ALL STARTS AT THE COFFEE FARM
This coffee was grown and harvested by the Baragwi Farmer Cooperative Society, the largest cooperative in Kenya - both in the volume of coffee they produce, and also the number of members. Baragwi runs 12 factories for processing the coffee, and Gachami, where this coffee was processed, is one of the biggest.
Achieving consistency across factories is essential to the coop, so all of the factory managers rotate around the factories they work every two years. Baragwi also hires agronomists to train their farmers, and provides them with manure for fertilizer and seedlings.
TRACEABILITY
COUNTRY
Kenya
PRODUCER
Baragwi Farmer Cooperative Society
REGION
Kirinyaga
Varietal
SL-28, SL-34, Batian, Ruiru 11
PROCESSING
Washed
ALTITUDE
1600 - 1800 meters
DID YOU KNOW
About 70% of Kenyan coffee is produced by small-scale farmers.
PRICE TRANSPARENCY
$5.69
Price paid by Driftaway (per pound avg. across this months coffees)
$1.40
Fair Trade price per pound
$1.39
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
WHY DID WE SELECT THIS COFFEE?
For this Bright profile, we look for fruity coffees that give us crisp, mouthwatering acidity. This coffee from Baragwi is just perfect for that - it’s floral, has a brightness that reminds us of citrus, and has a creamy, caramel base note. We make sure to keep the roast light, which helps to preserve its super juicy acidity.
AVERAGE CUPPING SCORE
87.5
/100
87.5
SCAA Cupping Score
21 x 60 kg
Bags purchased
1 year
Length of producer relationship
100% (in 2020)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from 8th November to 2nd December in Long Island City, Queens. We typically use the Loring Kestrel roaster for this profile. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts twice a week at our facility in Greenpoint, Brooklyn. Cupping is attended by Q-certified cupper Ian T., roaster Dave H.and founder Suyog M. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.
View other posts about how to make better coffee at home on our blog Coffeecademy.