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Kenya Gaturiri – Parlor Espresso

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Kenya Gaturiri

Producer: Smallholder Farmers
Area: Central Kenya
Selection: SL28 and SL34
Altitude: 1,750 masl

Plum, citrus and caramelized sugar drive the distinctive taste we love from Gaturiri, a espresso that has been cultivated within the Nyeri district since 1958. (As of yesterday’s cupping, this welcome addition to our menu additionally featured tasting notes of nectarines, honeydew melon and butterscotch!)

At the moment, as many as 1200 farmers contribute their ripe espresso cherry to the Gaturiri Manufacturing unit for processing. A part of the Barichu Cooperative Society in Central Kenya, the society has 4 washing stations: Karatina, Gatomboya, Karindundu and Gaturiri. The Gaturiri manufacturing unit construction dates again to 1963 and the bushes within the space had been planted in 1958. Mary, the cooperative’s full time agronomist, makes use of a chosen block of 1,500 vegetation for group coaching periods with collaborating farmers. Proceeds from the block’s cherry manufacturing contribute to washing station maintenance and upkeep of their small workplace. 

This spring marks the second time we have featured Gaturiri on our menu. If you happen to’re within the space, drop by the tasting room on Sunday to get pleasure from a cup with Parlor founder Dillon…

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