Tim Wendelboe


Regular price $5.15

Description

This lot is from the July 2017 harvest, which in our opinion is the best harvest Elias has had so far at the farm. Of course the increase of quality is a result of Elias' dedication to improving the quality of his farm and his coffee but it is also a result of the prolonged ripening times of the coffee cherries during this harvest due to the cool and cloudy weather at the beginning of the harvest. You can expect this coffee to have more intensity and a fruitier flavour than previous harvests. A big improvement compared to the 2016 crop which was affected by drought and made the coffee a tad nutty and less intense.

Taste Notes

Brown sugar, citrus & red currants.

Varietal

Caturra + Variedad Colombia

Process

The coffee is selectively hand picked by hired pickers under supervision of Elias. Cherries are hand sorted before they are processed to make sure only ripe cherries are processed together. After depulping the parchment coffee is rinsed in clean water. Then the water is drained and the parchment is fermented for 14 to 16 hours. After fermentation the coffee is washed in clean water that is changed 4 times. All floaters are removed during the washing. The Parchment is soaked for 24 hours in clean water before it is dried in parabolic dryers under shade from 25 - 35 days.

Elevation

1650 - 1750 masl. In full sun.

Description

We have tasted and bought coffee from the Chorongi wet mill for many years now and it is always very consistent and of great quality. Although the factory is situated only a 20 minute drive from the Karogoto factory where we also buy coffees from, the coffee has a very different flavour profile. This coffee is always very intense with loads of rose hip flavour and floral hibiscus notes. Just the way I like my coffees from Nyeri in Kenya.

Taste Notes

Rose hips, hibiscus & rhubarb.

Varietal

SL28 + SL34 + Ruiru 11 + Batian

Process

The coffee is grown and hand picked by the cooperative members that are all smallholder farmers. After picking the coffee with their family members and neighbours they deliver and sell the coffee cherries to the wet mill where the good coffee cherries are separated from the inferior ones by hand sorting before the coffee gets processed. The cherries are then depulped and graded by using an old disc de-pulper that uses water and gravity to sort dense beans from less dense beans. The beans are dry fermented for about 12-16 hours over night in one tank, then transported to a second tank with water where the fermentation is finished. This prevents the coffee from over fermenting. After fermentation the coffee is washed and graded in the evening before it gets soaked over night for about 12 hours. After soaking the coffee is dried on african elevated drying tables, where defect parchment coffee gets sorted out. The coffee is dried to a moisture between 10-12% and stored in conditioning bins before delivery to the dry mill.

Elevation

1700 – 1800 masl.

Description

Some people have been asking me what makes the Kapsokisio coffee taste different from the Central-Kenyan coffees. The answer is that it comes from a different region with different growing conditions where they grow different cultivars. Kapsokisio is a cooperative located at Mt. Elgon in West-Kenya, bordering Uganda. The members of Kapsokisio mainly grow the K7 variety (mixed with some SL28.) These were traditionally planted in the higher altitude areas like in Mt. Elgon. The Kapsokisio coffee is therefore quite unique with a more sweet flavour profile compared with coffees from Central-Kenya. Look for notes of cooked fruit and a hint of baking spices paired with a tart green apple acidity.

Taste Notes

Green apples, cooked fruit and raspberries.

Varietal

K7 + SL28 + SL34

Process

The coffee is grown and hand picked by the cooperative members that are all smallholder farmers. After picking the coffee with their family members and neighbours they deliver and sell the coffee cherries to the wet mill where the good coffee cherries are separated from the inferior ones by hand sorting before the coffee gets processed. Then the cherries are de-pulped by using a 4 disc Aagard disc pulper. The parchment coffee is dry fermented for 24 to 48 hours and rinsed with clean water mid way through fermentation. Then the parchment is washed and graded before it gets soaked for up to 24 hours before drying. The clean coffee is dried on African elevated drying tables, partly covered with shade nets.

Elevation

1800 – 2000 masl under some shade trees

Description

This lot is from the July 2017 harvest, which in our opinion is the best harvest Elias has had so far at the farm. Of course the increase of quality is a result of Elias' dedication to improving the quality of his farm and his coffee but it is also a result of the prolonged ripening times of the coffee cherries during this harvest due to the cool and cloudy weather at the beginning of the harvest. You can expect this coffee to have more intensity and a fruitier flavour than previous harvests. A big improvement compared to the 2016 crop which was affected by drought and made the coffee a tad nutty and less intense.

Taste Notes

Brown sugar, citrus & red currants

Varietal

Caturra + Variedad Colombia

Process

The coffee is selectively hand picked by hired pickers under supervision of Elias. Cherries are hand sorted before they are processed to make sure only ripe cherries are processed together. After depulping the parchment coffee is rinsed in clean water. Then the water is drained and the parchment is fermented for 14 to 16 hours. After fermentation the coffee is washed in clean water that is changed 4 times. All floaters are removed during the washing. The Parchment is soaked for 24 hours in clean water before it is dried in parabolic dryers under shade from 25 - 35 days

Elevation

1650 - 1750 masl. In full sun.