Kenya

Cupping Notes: Bright Acidity, Orange, Lemon, Floral, Effervescent, Sweet, Well Balanced

Othaya Farmer Cooperative Society, a key KCCE member, emerged in 2009. KCCE, with nearly 4,000 cooperatives, jointly manages marketing and export operations. The specific lot processes at Gauge.

Gatugi Factory, with 500 active members, meticulously ferments coffee for 27-35 hours, adjusting based on conditions. After rinsing and a 12-hour soak, parchment undergoes density sorting and air-dries for two weeks. Post-drying, coffee is stored on-site and transported to Othaya dry mill for grading. This milling tradition positions Kenyan coffees favorably for roasters.

Region: Othaya, Nyeri County     Altitude: 1,700 - 1,890 M     

Process: Fully washed & Sun Dried on Raised Beds