KOBO Seasonal Blend 250g
A rich and sweet blend of specialty coffee, roasted for a creamy body with good balance between notes of juicy fruit, dark chocolate and lovely berry-like sweetness.
|67% Kenya – Kirinyaga
||33% Brazil – Sul de Minas
|CULTIVARS: Batian, Ruiru 11, SL28, SL34||
|PROCESSING: Washed – 24h fermentation||
|ALTITUDE: 1,700 to 1,900 meters above sea level||ALTITUDE: 970 meters above sea level|
|The Slopes of 8 coffee is processed following the traditional Kenyan method of 24-hour fermentation, washing and final soaking. In the case of these eight farmers, the processing was done on a much smaller scale than in the cooperative system with the large factories, on equipment they have in their own yards. Depending on weather conditions, the parchment takes around 14 days to be properly dried on the raised tables they built themselves. The producers get support during all steps of the production process from Wycliffe, agronomist and most experienced Kenyan coffee expert.
The Slopes of 8 project groups eight farmers on neighboring hills on the slopes of Mount Kenya in Kirinyaga county. They were selected for this project, based on a selection of criteria from our in-country partner’s team of agronomists. The cherries from these eight farmers were processed at the facilities on their own land instead of at a central wet mill, where normally all production from various farmers is processed together. Also at the Kawaha Bora dry mill, the lots were kept separate. Kenyacof bought the lot directly from them, bypassing the auction, so the return the farmers would be larger. They don’t have to pay the milling and marketing fees to the cooperative, which means a huge saving on the direct return.
|*Static box fermentation*
Once the coffee has been mechanically harvested it is then separated using density which separates the levels of ripeness. The boia (the ripe coffee cherry) and boian (slightly over ripe) are then chosen to be put into the static drying boxes. These are 1 m deep boxes with capacity for 15000 litre volume of cherry which equates to 25-30 bags of green coffee. The boxes have a vented grill at the bottom to allow for air to be circulated from below up through the drying coffee. Initially cold air will be blown for 12 hours to help slow the fermentation process and then gradually the air temperature will be increased to allow drying for between 7 – 10 days. There are two thermometers at different depths to ensure a safe temperature always below 40 degrees Celsius. They are referred to as static due to the coffee remaining still in the boxes and not being turned or rotated during drying. After it is dried the coffee is then left to rest for approximately 1- 2 weeks before being milled. This method has allowed the production of more fruity and prominent profiles from the usual profile we associate with Brazil natural coffee.
Source: Falcon Specialty & Sucafina
Whole beans, Ground for espresso machine, Ground for stovetop/moka pot, Ground for filter coffee, Ground for French press & cold brew