Kenya

Raspberry, apricot, floral.

 

Roi AB, un café de Kenia de suelo volcánico 1

 Kiambu

Roi AB, un café de Kenia de suelo volcánico 3

 1.700 masl.

Roi AB, un café de Kenia de suelo volcánico 5

 SL28 & SL34

Roi AB, un café de Kenia de suelo volcánico 7

 Washed

Roi AB, un café de Kenia de suelo volcánico 9

Small producers

The Roi Estate is a small estate located in Kiambu county just north of Nairobi on the foothills of the Aberdare ridge.

It grows coffee at altitudes of 1700 metres above sea level in red volcanic soil which is rich in organic matter – perfect for the production of high quality coffee. The area receives around 1098mm of rainfall annually and there are two distinct wet seasons.

The coffee is handpicked and delivered to wet mill where it is pulped. This initially separates the dense beans from the immature ‘mbuni’s (floaters) using water floatation which means the denser beans will sink and be sent through channels to the fermentation tank.

Esta primera etapa de fermentación dura alrededor de 24 horas, después de la cual los granos se lavan y se envían al segundo tanque de fermentación durante otras 12-24 horas.

Una vez completado el proceso de fermentación, los granos pasan a canales de lavado donde los que flotan se vuelven a separar y los granos densos se limpian de mucílago. A continuación, los granos lavados pasan a tanques de remojo, donde se dejan en agua limpia durante otras 24 horas.

Este proceso de remojo permite que se desarrollen los aminoácidos y proteínas en la estructura celular de cada grano, lo que da como resultado niveles más altos de acidez y sabores complejos a fruta en taza. Se cree que este proceso de remojo contribuye al perfil de sabor por los que los cafés kenianos son tan famosos.

The beans are then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed.

This first stage of drying can last around 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period.

The dry parchment coffee is then delivered to a private mill and put into ‘bodegas’ to rest – these are raised cells made of chicken wire which allows the coffee to breathe fully.

Coffee is traditionally sold through the country’s auction system, though recent amendments to the coffee law of Kenya have brought about the introduction of direct trading whereby farmers can by-pass the auction and sell directly to speciality roasters around the world.

It is this system we have chosen for our Falcon Speciality offering since we believe it brings about better returns for the smallholder.

Roi AB, un café de Kenia de suelo volcánico 11

Visit the shop…

Roi AB, un café de Kenia de suelo volcánico 12
Subscribe to our newsletter

I provide my personal data incorporated in this form, expressly consenting to the treatment of same to Ineffablecoffee, for the purpose and terms described in the Privacy Policy of the Web (www.ineffablecoffee.com), which I have read, understand and am informed of the rights I can exercise (access, rectification, opposition, deletion (“right to be forgotten”), limitation of processing, portability) on said personal data.
Roi AB, un café de Kenia de suelo volcánico 12
© 2018 Ineffable Coffee Roasters
© 2018 Ineffable Coffee Roasters
Roi AB, un café de Kenia de suelo volcánico 12

Pin It on Pinterest

Share This
0
Abrir chat
1
💬¿Alguna pregunta?
Hola 👋🏼¿chateamos?
Disponibles 24/7