Ethiopia Gediyo Yirgacheffe Worka Banko Gotiti G1. Coffee Bean Information as Follows:
Kenya Kiambu Karatu AA TOP Washed
Kenya Kiambu Tatu Natural
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Kenya Kiambu Karatu AA TOP Washed
Berries, fruit juice, brown sugar, with a syrupy body
Kenya Kiambu Tatu Natural
Red cherry, winey, pineapple, with a rich and syrupy body
Kenya Kiambu Karatu Coffee Station
Established in 1965, the Karatu Coffee Factory is located in the Kiambu region of Kenya, an area that receives an average annual rainfall of 1,400mm and enjoys temperatures ranging from 13°C to 24°C. The factory operates under the Gitwe Farmer Co-operative Society Ltd.
In addition to coffee trees, local farmers also grow other crops such as maize and bananas, some of which are used as shade trees for the coffee plants. The factory provides farmers with loan and welfare programs, offering financial support to help them invest in coffee farming and improve their production practices.
Kenya Kiambu Tatu Estate
Located in the Kiambu coffee-growing region of Kenya, Tatu Estate receives an annual rainfall of 900–1350mm and has an average temperature ranging between 13°C and 26°C. It operates as an independent estate under Kofinaf Company Limited.
Kofinaf Company Limited is committed to managing single-estate farms and has refined the natural processing method, a technique traditionally less common in Kenya. Tatu Estate has been certified by sustainable agriculture organizations such as the Rainforest Alliance. Both the coffee cultivation and processing at the estate are conducted under strict standards, ensuring environmental protection and promoting the welfare of local farmers.
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Kenya is one of East Africa’s most important specialty coffee-producing countries, with over six million people involved in the coffee industry, mostly through smallholder farms and cooperative societies. Coffee trees in Kenya are typically grown at altitudes ranging from 1,400 to 2,000 meters, across regions including Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga, primarily along the foothills of Mt. Kenya and the Aberdare Range.
Many coffee-producing areas in Kenya are dedicated to preserving native forest ecosystems, protecting the country’s natural genetic resources and supporting the propagation of wild coffee varieties. It was in this rich environment that Kenya’s famed coffee cultivars SL28 and SL34, developed and named by Scott Agricultural Laboratories in the 1930s, were born.
Arabica Coffee Variety –SL28 SL34
SL28 and SL34 are iconic Kenyan coffee varieties developed and named by Scott Laboratories (SL) in the 1930s. SL28 carries the lineage of Bourbon, Mokka, and Typica. The original goal of developing SL28 was to produce a high-quality coffee variety that could resist pests and diseases. Although SL28's yield was not as abundant as anticipated, it gained recognition for its excellent sweetness, balance, and complex flavors, with distinctive notes of citrus and dried plum.
SL34, while similar in flavor to SL28, offers a richer and cleaner taste. It has Bourbon heritage and a stronger Typica lineage, making it better suited to withstand heavy rains and challenging weather conditions.
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Kenyan Coffee Grading:
Coffee beans in Kenya are commonly graded by size into three main categories: AA, AB, and PB.
AA beans are sized at screen 17 and 18, AB at screen 15 and 16, and PB (Peaberry) refers to beans where a single round bean forms inside the coffee cherry instead of two. This particular lot is classified as AA grade.
In terms of quality classification, Kenyan coffee is typically ranked as TOP, PLUS, and FAQ (Fair Average Quality) in descending order.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses the following three processing methods, described below:
【Washed / Wet Processed】
Washed Process
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.
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【Natural / Sundried / Dry Processed】
Also known as the natural drying method or unwashed process, the natural process is one of the most traditional and widely used methods of coffee processing. This method does not involve the use of water. Originating in Ethiopia, coffee cherries are harvested and laid out to dry under the sun before being hulled. The seeds remain inside the fruit throughout the extended drying period, absorbing flavors from the skin, pulp, and mucilage. This process enhances the coffee's sweetness and body, often resulting in unique and distinctive aromas.
Producers spread the cherries on drying beds, which may consist of terraces or raised platforms. Over the course of 3 to 6 weeks, the cherries undergo fermentation. Producers turn the cherries regularly to ensure even drying and to prevent spoilage. During this time, the sugars in the fruit and the mucilage adhered to the seeds develop complex flavors, contributing to a sweeter profile.
Once dried, the fruit layers are mechanically removed from the seeds. Natural-processed coffee is often juicy and syrupy, with a rich flavor that makes the effort behind this method well worth it.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
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