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Kenya – (Microlot) Eaagads AA Aerobic Fermentation

The Eaagads Estate, has produced this “microlot” experimenting with Aerobic Fermentation. The final result is an exquisite Coffee with good acidity and balanced body. Fruity notes of black currant and caramel finish

Q-Score: 89.25

CHF 19.50

tasty notes:

An exceptional Coffee with smooth body and good acidity. Notes of black currant and a finish of caramel
body
4/5
Sweetness
5/5
Acidity
4/5

tasty notes

An exceptional Coffee with smooth body and good acidity. Notes of black currant and a finish of caramel
body
4/5
Sweetness
5/5
Acidity
4/5

ADDITIONAL INFORMATION

Weight
250g
Varieties
Ruiru 11, SL28, K7
Country
Kenya
Region
Kiambu County
Process
Aerobic Fermentation,
Altitude
1590-1670 msl
Producer
Eaagads Estate
In Warehouse
December-January
Coffee
kenya (microlot) eaagads aa aerobic fermentation
Description
This coffee produced by the Eaagads Estate is grown in Ngoingwa, Thika, a sub-county of Kiambu an area well known for hosting the most prestigious Kenyan plantations. The stunning estate originally founded by Catholic missionaries is divided into two parts, the first for the production of more conventional coffees and the second for the production of micro batches. In this estate, in addition to the plantations, all the workers have access to accommodation, a nursery for their children and a medical laboratory for their well-being.This micro batch is named after the manufacturer and has been declared the best ever. After a long ripening, the cherry is harvested and brought immediately, within 3 hours, to the processing station. It is deprived of the pulp and the grains are left to ferment for about 15h. They are then thoroughly washed to remove all remaining mucilage and placed under running clean water in the soaking tanks for approximately 24 hours. Once the soaking period has elapsed, they are delivered to the pre-drying tables (tables with larger holes than normal) for about 2 hours, allowing to eliminate the moisture on the surface of the grain and re-sorted on the main drying beds for about 12 -14 days until they get the optimum humidity at 10/11%. In these two weeks the coffee is rotated and sorted every two / three hours and covered during the hottest part of the day to avoid splits and promote more uniform drying