CURRENT ROAST | OCTOBER 28, 2024
BEST AFTER | 14 DAYS OFF ROAST
BEST BEFORE | 60 DAYS OFF ROAST
Processing Station | Karuthi Factory
Station Owner | Producer | Othaya Farmers Cooperative Society
Region | Karuthi, Nyeri County
Type of Soil | Volcanic red loamy soil
Varietal | SL28, SL34, Ruiru, Batian
Growing altitude | 1800 - 1900 masl
Harvesting Period | Nov - Dec 2022
Processing Method | Washed. 16hr dry fermentation in tank with 6-hr soaking. Dried on raised beds for 14-20 days
Drying Methods | Washed parchment is dried on raised beds for 14-20 days, turning daily until reaching 10.5% moisture.
Sourcing | Bonaventure Coffee Project
Notes | grapefruit, caramel, cola
Roast level | Light
300g / 10.6oz
Our packaging is 100% recyclable.
CURRENT ROAST | OCTOBER 28, 2024
BEST AFTER | 14 DAYS OFF ROAST
BEST BEFORE | 60 DAYS OFF ROAST
Processing Station | Karuthi Factory
Station Owner | Producer | Othaya Farmers Cooperative Society
Region | Karuthi, Nyeri County
Type of Soil | Volcanic red loamy soil
Varietal | SL28, SL34, Ruiru, Batian
Growing altitude | 1800 - 1900 masl
Harvesting Period | Nov - Dec 2022
Processing Method | Washed. 16hr dry fermentation in tank with 6-hr soaking. Dried on raised beds for 14-20 days
Drying Methods | Washed parchment is dried on raised beds for 14-20 days, turning daily until reaching 10.5% moisture.
Sourcing | Bonaventure Coffee Project
Notes | grapefruit, caramel, cola
Roast level | Light
300g / 10.6oz
Our packaging is 100% recyclable.