Gikirima PB [2021]

On the slopes of Mount Kenya the Kibugu Co-op produces two crops each year. The incredible microclimate replicates 2 rainy seasons each year, tricking the coffee into producing cherry each cycle. The main harvest is from October to December and roughly 80% of the total volume is collected, 20% is picked again in the fly crop around April. Smallholder farmers pick ripe cherries and deliver them to Gikirima for processing. The standard pulping and fermentation in tanks overnight occurs, the coffee then dries on raised beds for 7-15 days, frequently turned until it hits the required moisture percentage. The Gikirima team are working on upskilling and educating farmers, providing agronomists and increasing production. This lot of Gikirima is a peaberry. Peaberry is a natural mutation in coffee where instead of a cherry producing two seeds (beans), it produces only one. The single seed produced is really round and quite small in comparison and it usually is around 5% of the total volume harvested. A combination of density sorting tables that shake the coffee into groups and moving the coffee through different sized tables with gradually decreasing holes creating screen sizes, isolates the peaberry from the other lots. This lot is super sweet like most peaberry coffees, with a crisp raspberry acidity and lemonade sweetness. Cafe Imports imported this coffee and we pre-contracted this ages ago and can't wait to share it with you. DEEP DIVE + PRODUCER : 1050 Small Producers CROP YEAR : 2021 COUNTRY : Kenya REGION : Embu ELEVATION : 1800 MASL VARIETAL : SL14 & SL28, Ruiru & Batian PROCESSING : WASHED IMPORTER/PARTNER : Cafe Imports GEO TAG DOWNLOAD PDF ESPRESSO RECIPE + ESPRESSO MACHINE This is just a starting place. We encourage experimenting and breaking the rules. DOSE : 22g YIELD : 47g TIME : 33 seconds NOTES : FILTER RECIPE + V60 RECIPE Liking the brew a little longer, lets the florals. DOSE : 15g YIELD : 250g TIME : 3:15 - 3:30 minutes NOTES : Add 45g of water