Rhubarb & Custard, Raisin, Brown Sugar
Altitude: 1,650 masl
Process: Fully Washed
Roast profile: Medium
Ripe cherries are delivered to the wetmill for careful sorting and floatation, to select only the densest, highest quality cherries. The cherries are then pulped followed by fermentation for 18 - 24 hours, depending on the climatic conditions. Once the mucilage has been broken down sufficiently the parchment coffee is thoroughly washed in clean water channels and graded further by bean density.
After washing, the coffee is soaked for 9 - 12 hours before being dried in the sun on raised African beds for around 12 -15 days, again depending on conditions, until the ideal moisture level has been reached. In the daytime the parchment needs to be raked and turned periodically to ensure a consistent drying process and prevent mould or overfermentation. The coffee is also covered in the middle of the day to protect it from the heat and UV of the sun, and at night time to protect it from rainfall and moisture.
Once the coffee has dried sufficiently it is transported to the Ikawa Nziza drymill for grading, sorting and handpicking, before being bagged in GrainPro for export to us in the UK.
All of our coffee is now in sold in the most sustainable carbon-neutral packaging. We use the new, innovative designs from Dutch Coffee Pack, which is made entirely of plastic that is 100% recyclable. All of the carbon emitted in the production of these bags is compensated in full by reducing emissions elsewhere without compromising the freshness of the coffee inside.