GRAPEFRUIT, CEDAR, MELON
The process of applying heat to green coffee beans to transform it’s chemical & physical properties, resulting in roasted coffee beans that can be brewed.
Our fruity profile, which is a lighter roast, brings out the grapefruit, cedar and melon notes of this coffee.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Kenya’s Central Province sees lots of rain (over 30 inches) and moderate temperatures (70 to 82°F), which make the area well-suited for growing coffee. Rich volcanic soil provides the micronutrients that are necessary to grow lots that have complex profiles.
The farm & mill where the coffee cherry is grown & processed.
The Chania Estate is run by Boyce Harries, who also manages the nearby Oreti farm.
Harries and his family employ a permanent staff of 40 employees, many of whom have worked for the Harries family for two or three generations. All of the employees receive housing that has clean water and reliable electricity, and they have access to a social hall, nursery school and homework room. The employees have an elected committee that meets monthly to discuss social, safety, health and welfare issues.
The Harries family has also invested in their community, donating over 50 acres to the Thika Municipal Council and co-founding the Wabeni Technical Institute. The institute trains underprivileged youth in trade skills, such as dressmaking and carpentry.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
WET PROCESSED (WASHED)
This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:
- Is the most common method used for coffee
- Generally creates clean flavors
- Produces a consistent profile
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.
This lot contains a Kenyan coffee varietal that is unique to this growing region.