GACHUIRO WET MILL
|Society:||Kiama Farmers’ Cooperative Society Limited|
|No. of Farmers:||Total: 360
|Acreage Farmed:||100 Acres|
|Altitude:||1,690 m above sea level|
|Harvest Season:||June-September (Fly crop)October- January(Main crop)|
|Annual Rainfall Amount:||1,150mm|
|Annual Temperature Amount:||13-28°C|
|Coffee Type:||Arabica, mainly SL28, SL34 and some few Ruiru 11 and Batian varieties|
|Average Annual Cherry Production:||115,000KGs|
|Soil Type:||Red volcanic soils.|
|Art of Production:||The coffee is wet processed, where the fully ripe cherries are;· Pulped,
Dried slowly over 2- 3 weeks where the moisture content is reduced to 10-12%.
The coffee is then delivered to the dry mill.
|Grower’s Cultural History/ Profile:||Most of the coffees from Nyeri develop and mature slowly producing extra hard beans.This quality is also evident in the cup. This is why Nyeri is traditionally known as the heart of Kenya’s black gold coffee.
The main harvesting season is one which runs from October to December.
|Processing Method:||Wet processing|
|Drying Process:||Dry milling after the parchment has dried|
|Milling Location:||Sagana Coffee Mill|
|Cup Report:||At medium roast, Kenya’s Sharp citrus acidity is evident in the cup.The Kiama cup has a full smooth body with well interacting tones of black currant, vanilla with nutty notes.|
|Availability:||Available from January- May every year|