|Producer:||New Kiriti Farmers Cooperative Society|
|Varietal:||SL28 & SL34, Ruiru 11, Batian|
The cup: Notes of raspberry, nougat and blood orange are rounded off by a rhubarb finish, typical for great Kenyan coffees. Sugary sweetness and a mouthfeel with tart, citric acidity.
The Gondo processing station is managed by the New Kiriti Farmers Cooperative Society. The ripe cherry is processed using fresh water from the local Kananahu stream, and the coffee is dried under full sun for around 2 weeks.
Coffee in Kenya is traceable down to the processing station and mill level: Most farmers own between 1/8 to 1/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thousands of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots.
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