Rinaldo's Coffee: Kenya, Gecherori, Washed

If you've ever visited our web site or roastery before, you'll know we adore the complexity of floral African coffees. We're back with another fabulous Kenya and we've a got a garland of flavour with this beautiful Gecherori AB. It's a sweetly rounded coffee with a big citrus finish. If you like well-defined coffee that is exceptionally fruity, then is most likely just your cup of tea ... er...coffee.

Gicherori factory lies 1550M above sea level on the expansive slopes of Mt. Kenya region which has deep rich red volcanic soils ideal for coffee production. Temperature ranges from 12-25 degrees celcius. The factory was started in 1997 to relieve Kathakwa and Ndunduriof the old Kibugu FCS. It is currently affiliated to Kibugu FCS. High bimodal rainfall of about 1500 mm per annum is characteristic, the main crop season is from October to December and from March to July the other crop season.

The long term goal is to increase coffee production through farmer training, input access, Good Agricultural Practice seminars, and a sustainable farming handbook updated and distributed annually. The aim is to establish a transparent, trust based relationship with the farmer, helping to support a sustained industry growth in Kenya, whilst bringing premium quality to our customers, and premium prices to the farmers. Through the pre-financing they receive, farmers are given advances for school fees and farm inputs.

The factory manager is re-trained every year by Coffee Management Services, in addition to field days being held by the minister of agriculture and agrochemical companies that deliver inputs to the farmers. Demonstration plots are planted at the factory to reinforce the best practices taught throughout the year. After picking, ripe cherry is brought to the factory before it undergoes processing to remove the skin and pulp – known as the wet processing method. Wastewater is discarded in soaking pits, and is also recirculated for conservation. The factory uses a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total.